In a large mixing bowl, combine flour, ricotta cheese, chopped spinach, olive oil, salt, and black pepper. Use a fork to mix until well combined, then let rest for 5 minutes.

Add the egg to the dough mixture and stir vigorously until fully incorporated. If too wet, add more flour until manageable.

On a floured surface, roll out the dough to a thickness of approximately ¼ inch using a rolling pin.

Using a sharp knife or pizza cutter, cut the rolled-out dough into 2-inch squares. Arrange on a lightly floured surface.

Take a spoonful of the filling and place it in the center of each square. Avoid overfilling.

Fold the edges of each square over the filling to create a triangle or rectangle and press the edges to seal.

In a large pot, bring salted water to a rolling boil before adding the dumplings to ensure proper cooking.

Drop the dumplings into the boiling water, cooking until they float, about 5-10 minutes. Use a slotted spoon to stir gently.

Remove the dumplings with a slotted spoon and serve immediately with your choice of sauce and herbs.