In a mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil.

Mix until a rough dough forms, then knead on a floured surface for about 10 minutes.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

In a bowl, combine ricotta, spinach, Parmesan, salt, and pepper for the filling.

Divide the dough into quarters and roll out each piece very thinly.

Cut the rolled dough into squares and place a small spoonful of filling in the center of each square.

Fold the dough over the filling to form a triangle and press the edges to seal.

Bring a pot of salted water to a boil and cook the agnolotti for 3-4 minutes until they float.