In a mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into the well.

Using a fork, slowly incorporate the flour into the eggs until a rough dough forms. Knead the dough on a floured surface for about 10 minutes until smooth.

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

In a bowl, mix the ricotta, Parmesan, chopped spinach, garlic powder, salt, and pepper.

Divide the dough into four pieces. Roll out each piece using a pasta machine or rolling pin until thin.

Place small dollops of filling about 2 inches apart on one sheet of pasta. Moisten the edges with water, then place another sheet of pasta on top and press to seal.

Using a sharp knife or pastry cutter, cut between the filling to create individual ravioli and press the edges with a fork to seal.

Bring a large pot of salted water to a boil. Cook the ravioli for 3-5 minutes until they float to the surface.