Add lentil flour to mixing bowl and make a well in the center

Add oil and eggs

Stir eggs and oil so the yolks are broke and the eggs are mixed

Slowly stir in the lentil flour until everything starts to come together

Stir or use hands until everything is mixed and you can form a ball

Place dough in refrigerator for 15 minutes

Spread 2 - 3 sheets of parchment paper on counter

Dust with lentil flour

Dust rolling pin with lentil flour

Take dough out of refrigerator and split in half

Roll one half into a ball and place the other back in the refrigerator

Roll the ball of dough around in the lentil flour so it is coated

Flatten out with hands

Turn it over to coat both sides in lentil flour again

Start to roll out - if dough sticks to parchment or rolling pin, use a little more lentil flour as needed

Roll it out so it's about an ⅛" thick

Add Farmer's cheese, Provolone, and Parmesan to mixing bowl

Stir until well combined

Finely chop spinach leaves

Add spinach to cheese mix

Add salt and spices

Stir until well combined

Determine how much space your ravioli stamp needs and place a small bit of the filling evenly apart in a row - probably about a teaspoon of filling - don't overfill because you need to fold over and close it

Gently fold over the dough so the filling is covered

Use your hands to make indents around the filling so you know where to press the stamp

Press out the ravioli and crimp with fingers to close it

Gather the leftover dough and roll it out again - using lentil flour to keep it from sticking

Repeat with second ball of dough

Fill up large pot about ¾ of the way with water

Bring to a boil

Carefully add ravioli

Cook for six to seven minutes until pasta is cooked and not doughy - you will probably need to take one out and try to see if it's the right texture

Drain ravioli in colander and sprinkle with salt

Top with your favorite sauce