Ravioli Salad with Vegetables

For the dough, sift the flour onto a work surface, make a well in the center, and mix in the eggs, yolks, oil and salt with a fork. Knead with your hands until smooth. If necessary, add a bit of water or flour. Wrap the dough in plastic wrap and chill for 1 hour. For the filling, trim the spinach, rinse and spin dry. Peel the garlic and shallots, chop finely and sauté in a saucepan with 2 tablespoons hot oil. Add the spinach, season with salt, pepper, and nutmeg and remove from heat. Allow to cool and then chop the spinach. Make a bechamel sauce by melting the butter in a saucepan. Sprinkle with flour and cook briefly. Pour in the milk, stir vigorously with a whisk to avoid lumps and simmer over medium heat for 5 minutes. Season with salt, pepper, and nutmeg. Mix the ricotta with spinach and cooled bechamel and season again. Roll out the dough thinly on a floured surface, fold once and roll out again very thinly. Divide the dough into 2 equal portions. On 1 half of the dough, place spoonfuls of the filling equally spaced at about 3 cm (approximately 1 inch) apart. Brush beaten egg white around the filling to help the dough to seal. Lay the second sheet of dough on top and press down around the filling. With a pastry wheel, cut out 3 x 3 cm (approximately 1 x 1 inch)squares. Cook in boiling salted water until the pasta floats to the surface. Remove with a slotted spoon, drain, and let cool.