Prepare the pasta: put the flour in a bowl, pour the eggs in the center and then the slightly lukewarm water.
Start beating the eggs and water first with a fork, then gradually incorporate the flour, knead until you get a non-sticky dough, then wrap with cling film and let it rest at room temperature for at least 30 minutes.

Prepare the filling: stew the well washed spinach in a large pan with a lid, then chop and toss in a non-stick pan with the butter, letting them dry well.
Transfer them to a cold bowl, let them cool for a few minutes, then add ricotta, salt, pepper and parmesan.

Take the dough back, divide it into 3-4 pieces and roll it out on the work surface with a rolling pin, then pass each sheet into the dough roller machine to thin it to a few mm, placing it gradually on the floured work surface.
Brush the edges with a little water (or egg white) to make the sheets adhere well to each other, then overlap them and, if you want, cut the edges to even them out.

Pour the filling over the filling spreading it out evenly, then roll the pastry tightly enough and wrap the roll with parchment paper, closing the ends well so that they do not open.
At this point you can either keep it in the fridge, or cook it.

Proceed with cooking: dip the roll, with all the parchment paper, in boiling water and cook for 30 minutes, then lift it gently with 2 stirrers so as not to break it.
Remove the paper, transfer the roll to a cutting board and cut it into slices about 1 finger thick.

The filled fresh pasta roll is ready, you just have to season it to taste and serve it.