Heat 1 tablespoon of the oil in a saucepan over a low heat.
Add the spinach leaves and wilt slowly, stirring, for 2-3 minutes.
Season lightly with salt and pepper. Allow to cool before chopping finely.
In a large bowl, combine the chopped spinach, ricotta, finely grated hard cheese, and remaining olive oil.
Stir in the marjoram, oregano and nutmeg. Mix well.
Taste for seasoning, adding salt and pepper as needed. Add the breadcrumbs, stirring to combine all the ingredients.
Prep the pasta
Place all the ingredients into the bowl of a food processor and pulse until a ball of dough is formed. It should feel smooth to the touch, firm but with a slightly sticky texture. If the dough feels too moist, add another spoonful of flour.
Set the rollers of your pasta machine at their widest setting. Pass the dough through the machine as you turn the handle. Fold the pasta in three. Give the roller setting a one quarter turn to narrow the rollers and pass the dough through the machine again, then fold in three again.
Repeat at least 3 more times, narrowing the rollers each time. By now the glutens in the flour will have been kneaded and will be elastic. Work down to the second from thinnest setting, producing 60 cm lengths.
Sprinkle the board with semolina flour. Drop teaspoonfuls of filling along the length of the pasta, 4cm apart.
Brush around the filling blobs with water, then fold the pasta and press round to push out the air and seal.
Cut with a sharp knife or cookie cutter to cut out the separate ravioli. Repeat until it’s all used up.
Leave them to dry for 30 minutes on a board sprinkled with a little semolina flour before cooking. Turn occasionally so they dry on both sides.
Prep the sauce
Melt the butter in a large saucepan.
Add the peas and chopped basil and cook for a minute over a low heat.
Stir in the wine, turn up the heat and cook until the wine has evaporated.
Add the crème fraîche and the hot pasta cooking water, mixing well.
Season with salt, pepper and nutmeg to taste.
Lower the heat, add the baby spinach and cook gently until it wilts.
The final steps
When you have added the spinach to the sauce, drop the ravioli into the pan of boiling water for 3-4 minutes.
Remove from the water using a slotted spoon and delicately stir the ravioli into the pea sauce.
Cook for 1-2 minutes more.
Divide the ravioli between warmed serving bowls, spooning over any extra sauce.