Prepare the Pasta Dough

1. Combine the flour, eggs, salt, and olive oil in a large bowl. Gradually add water and knead until the dough is smooth and elastic. If too sticky, add more flour; if too dry, add more water. Wrap the dough in plastic and let it rest for at least 30 minutes.

Make the Filling

1. In a mixing bowl, combine the beaten egg, minced ramps, ricotta cheese, and drained spinach. Season with salt and pepper. Mix until all ingredients are well incorporated.

Roll Out Pasta Dough

1. Divide the dough into four pieces. Roll out one piece at a time on a floured surface until thin enough to see your hand through it. Keep other pieces covered to prevent drying.

Assemble the Ravioli

1. Place heaping tablespoons of filling 2-3 inches apart over half of the pasta sheet. Fold the other half over the filling. Press around each mound of filling to seal, ensuring no air is trapped. Cut between mounds with a pastry cutter or knife to form individual ravioli. Crimp the edges with a fork to seal.

Prepare the Red Pasta Sauce

1. Heat olive oil in a saucepan over medium heat (approximately 350°F (177°C)). Add garlic and onion, sauté until translucent. Stir in crushed tomatoes, basil, salt, and pepper. Add sugar if using. Simmer for 20-30 minutes until thickened.

Cook the Ravioli

1. Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

Serve

1. Serve the cooked ravioli with the red pasta sauce spooned over the top. Garnish with additional grated Parmesan cheese and fresh basil if desired.