Put the flour in a bowl. Add a pinch of salt and the eggs. Knead the mixture into a dough with your hands. Work in a teaspoon of olive oil and some water. The dough should be pliable, but not so moist that it sticks. If it is too sticky, gradually add a little more flour, if it is too crumbly, carefully add water.
When the dough has the desired consistency, shape it into a ball and let it rest at room temperature for about 20 minutes.
In the meantime, wash the spinach thoroughly and then blanch it. Then squeeze out very thoroughly and chop finely. Roast the pine nuts in a pan without adding any fat and then roughly chop them. Cut the gorgonzola into large cubes.
Put everything together with the cream cheese in a bowl. Finely dice a clove of garlic or press it through a garlic press. Add these as well. Mix everything into a homogeneous mass. Season to taste with salt and pepper.
After the dough has rested, knead it again and then quarter it. Roll out into a thin dough with a rolling pin on a work surface dusted with flour. Cut round noodles out of the dough with a glass or serving ring.
In the middle of the pasta, depending on the size, add 1 - 2 teaspoons of the filling. Brush the edge with egg white and fold it up to form a semicircle. Then press the edge together well with your fingers or a fork.
Cook the ravioli in salted water for 5 - 6 minutes.
For the tomato sauce, finely dice the two shallots and the remaining garlic and sweat in olive oil until translucent. Now add the tomatoes and a bay leaf and simmer over low heat. Season to taste with salt, pepper, oregano and a pinch of sugar.
Brown the finished ravioli in a pan with butter and then transfer them to a pasta plate. Add the sauce. Garnish with a little fresh basil if necessary.
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