Blanch spinach leaves in boiling water for 1 minute. Wash in cold water. Squeeze out the extra water and finely chop them.

Heat the olive oil in a pan and saute the chopped spinach. Add the remaining ingredients, mix well and remove from heat.

For the ravioli, mix all the ingredients (whole-wheat flour, eggs and salt) together to form a stiff dough. Do not add water. If the dough seems too tight, wet your hands and knead again. Cling wrap and set the dough aside for 10 mins.

Roll out the dough into a 12" wide and 16" long piece. Fold and roll again. Repeat the process thrice. Cut into six 2-inch wide strips.

Place a spoonful of the stuffing at 2"equal distances along half the strips. Moisten the strips between the filling. Place the reserved strips on top of the ones with the filling. Press down lightly around the filling to seal well. Cut into squares with the filling in the centre.

Bring a large pan of water to a boil with 1 tsp salt. Add the ravioli and cook for a few (2-3) minutes till almost done taking care not to overcook. Drain and refresh in cold water.

Place ravioli in a plate and garnish with deep fried basil and garlic.