Prepare spinach & ricotta filling.  Cook spinach.  If using fresh, saute with olive oil.  If frozen, prepare according to package directions.  Cool slightly.  Place in paper towels and squeeze until dry.  Combine spinach with ricotta, parmesan cheese, egg, and spices.  Set aside while you make pasta. 

Divide the pasta dough into four sections.  While you are working, cover unused dough tightly with plastic wrap.  

Starting at the lowest setting (Level 1 on my KitchenAid attachment), feed one piece of dough through the machine.  Turn the setting up one level, and repeat.  Continue to feed the dough through the machine through Level 5.  

Lay sheet on well-floured counter and mark with ravioli stamp for spacing guide.  Place 1 teaspoon of filling in center of each ravioli.  Brush egg wash (1 egg beaten with 1 tablespoon of water) around filling to help ravioli seal. 

Roll out second sheet of pasta and lay over filled raviolis.  Carefully seal each ravioli by running your fingers around the filling and pushing out any air bubbles.  Punch out ravioli using stamp or sharp knife. 

Place ravioli on floured baking sheet to air dry while you prepare the second batch.  

Bring a pot of salted water to a gentle boil.  Boil ravioli for 3-5 minutes, until they float.  Do not overcook!   Or you can freeze the ravioli.  To keep from sticking, freeze in one layer on a baking sheet, then transfer to a freezer bag.