Roll out the prepared pasta dough thinly on a lightly floured surface.
Cut out circles with a round form (such as a 3-inch glass or cookie cutter). Place approx. 1 tbsp of the spinach filling in the center of each circle. Brush the sides with a bit of water and fold over the filling into half circles. Carefully seal with your fingers and then press down lightly with a fork.
Bring salted water to a boil in a large pot. Let the ravioli slide in and simmer for 3-4 minutes until they float to the surface.
Then remove with a foam ladle and drain.