In a large mixing bowl, whisk together 2 cups of all-purpose flour and a pinch of salt. Create a well in the center and crack in 2 large eggs along with a tablespoon of olive oil. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes at room temperature.

Heat a tablespoon of olive oil in a skillet over medium heat. Sauté one minced shallot for about 2 minutes until translucent, then add 8 ounces of chopped cremini mushrooms and cook for an additional 5 minutes. Stir in 2 cups of fresh spinach and 2 cloves of minced garlic until wilted. Remove from heat, mix in ½ cup each of ricotta and grated Parmesan cheese, and season with salt, pepper, and nutmeg.

Divide the rested dough into four equal portions. Roll one portion out on a lightly floured surface to about 1/16 inch thick. Cut into circles or squares, ensuring they are about 3 inches in diameter. Place on a floured baking sheet and cover with a kitchen towel.

Take one pasta piece and place a teaspoon of the filling in the center. Moisten edges with water, place another pasta piece on top, and press edges to seal tightly. Repeat until all filling is used.

Bring a large pot of salted water to a gentle boil. Carefully add the ravioli and cook for 3-5 minutes, or until they float to the surface. Use a slotted spoon to transfer to a serving plate.

In a saucepan over medium heat, melt 4 tablespoons of unsalted butter. Add 2 cloves of minced garlic and sauté for 1 minute. Gradually stir in 1 cup of heavy cream, allowing it to simmer for 2-3 minutes. Whisk in 1 cup of grated Parmesan cheese until smooth and thickened. Season with salt and pepper.

Toss the cooked ravioli gently in the Alfredo sauce until well coated. Plate and sprinkle with extra Parmesan cheese and parsley for garnish.