1. In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
2. In a skillet, sauté the garlic in a bit of olive oil until fragrant. Add the spinach and cook until wilted. Remove from heat.
3. In a bowl, mix the ricotta, Parmesan, cooked spinach, nutmeg, salt, and pepper. Set aside.
4. Roll out the dough using a pasta machine or a rolling pin to about 1/16-inch thickness. Cut into squares or circles, depending on your preference.
5. Place a tablespoon of filling in the center of each pasta piece. Wet the edges with water, fold over, and press to seal. Ensure there are no air pockets.
6. Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes, until they float to the top. Remove with a slotted spoon.
7. Meanwhile, melt the butter in a pan over medium heat. Add the sage leaves, if using, and cook until the butter is golden brown and fragrant.
8. Toss the cooked ravioli in the sage butter and serve immediately.

Remember, patience is key. Just like my abuela taught me, take your time and enjoy the process. Cooking should be a joyful experience!