Step 1: Make the Ravioli Dough

1. Prepare the Dough: In a large mixing bowl, combine the flour and a pinch of salt. Create a well in the center, and crack the eggs into the well. Add the olive oil. Using a fork, gently whisk the eggs and oil together, gradually incorporating the flour from the edges of the well.
2. Knead the Dough: Once the mixture starts to come together, turn it out onto a clean surface and knead it for about 10 minutes, until the dough is smooth and elastic. If the dough is too dry, add a little water, a tablespoon at a time. If it’s too sticky, sprinkle in a bit more flour.
3. Rest the Dough: Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This step allows the gluten to relax, making it easier to roll out.

Step 2: Prepare the Mushroom and Spinach Filling

4. Sauté the Mushrooms: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped mushrooms and sauté them for about 7-10 minutes, until they release their moisture and become golden brown. Remove them from the pan and set aside.
5. Sauté the Onions and Garlic: In the same skillet, add a bit more oil if needed and sauté the onions for 3-4 minutes until soft. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
6. Cook the Spinach: Add the chopped spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove the skillet from heat.
7. Combine the Filling: In a large bowl, combine the sautéed mushrooms, spinach, ricotta cheese, Parmesan, salt, pepper, thyme, and nutmeg (if using). Stir well to combine.

Step 3: Roll Out the Dough and Fill the Ravioli

8. Roll the Dough: After the dough has rested, cut it into two equal portions. On a lightly floured surface, roll each portion out into a thin sheet (about 1/16 inch thick). If using a pasta machine, start on the widest setting and gradually move to the thinner settings.
9. Shape the Ravioli: Lay one sheet of dough flat on the work surface. Place small spoonfuls of the mushroom-spinach mixture (about 1 teaspoon each) in even rows, about 1 inch apart. Brush around each mound of filling with a little water to help seal the edges.
10. Assemble the Ravioli: Carefully place the second sheet of dough over the filled sheet. Gently press down around each mound of filling to seal, ensuring there are no air pockets. Use a ravioli cutter or a sharp knife to cut the ravioli into squares or rectangles. Press the edges firmly to seal them completely.
11. Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water, cooking in batches if necessary. The ravioli will cook in 2-3 minutes; they’re done when they float to the surface. Remove with a slotted spoon and set aside.

Step 4: Make the Sauce and Serve

12. Make the Sauce: In a large skillet, melt the butter with olive oil over medium heat. Add the garlic and sauté for 1 minute. Pour in the vegetable broth and let it simmer for 3-4 minutes. Stir in the lemon juice and adjust the seasoning with salt and pepper.
13. Toss the Ravioli in the Sauce: Add the cooked ravioli to the skillet and gently toss them in the sauce until well coated. Let them cook for another minute to absorb the flavors.
14. Serve: Plate the ravioli and drizzle with the sauce. Garnish with freshly grated Parmesan and fresh basil or parsley, if desired.