In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. Create a well in the center and crack in 3 large eggs. Using a fork, gradually mix the flour into the eggs until a shaggy dough forms. Knead for about 8-10 minutes until smooth and elastic. Wrap and let rest for 30 minutes.

Divide the rested dough into four pieces. Roll out each piece to about 1/16 inch thickness using a rolling pin or pasta machine. Dust with flour to prevent sticking and cover rolled sheets with a towel.

In a skillet, heat 1 tablespoon of olive oil and sauté 1 cup of chopped spinach for about 3 minutes until wilted. Combine with 1 cup of ricotta cheese, ½ cup of grated Parmesan, and fresh herbs.

Cut the rolled pasta sheets into squares or circles. Place a teaspoon of filling in the center, moisten edges with water, fold and seal. Crimp edges with a fork.

Boil salted water and add filled pasta. Cook for 3-5 minutes until they float. Use a slotted spoon to transfer to a plate.

In a skillet, heat another tablespoon of olive oil. Sauté 2 minced garlic cloves until fragrant, about 1 minute. Stir in a can of diced tomatoes and simmer for 10-15 minutes.

Toss the cooked pasta in the sauce and cook for 2 more minutes. Serve immediately, garnished with basil or extra Parmesan.