Measure the flour and salt into a large bowl or onto a clean, floured surface. Mound the flour and salt and make a well in the center. Carefully add eggs and oil to the center of the well. Use a fork to blend the oil and eggs together, making sure not to breach the wall of the well. Use the fork to bring in some of the flour, and use your other hand to secure the well. Keep doing this until it is too thick to use the fork, and then use your hands. You want to use enough of the flour to make a soft, moist ball that is not sticky. If you did not use all of the flour that is ok.
On a clean, flat, floured surface, knead the dough for about 10 minutes. To do this, first flatten the ball into a disc. Using the heel of your hand, push the dough down and away from you, fold it in half back toward you, rotate a quarter turn and repeat the kneading motion. The dough should be smooth and elastic.
Shape the dough into a ball and cover it with plastic wrap, or put a bowl over the top of it, and let it rest for 15 minutes before you roll it out. This will allow the gluten in the flour to relax and make it easier to roll. If you let it go too long it will dry out.
In a medium sized mixing bowl blend cheeses, tapenade, dried basil and set aside. In a sauté pan heat olive oil and sauté the onions until they are translucent. Add garlic and pepper flakes. When garlic is golden add spinach and cook until wilted. Remove from the stove and scoop into cheese and artichoke mixture. Stir until well blended. Season with salt and pepper.
Divide your pasta ball into four pieces. Take one piece at a time (keeping the other pieces covered to prevent drying out) and either roll it into a very thin rectangular sheet (approximately 4-6”x 12-14”) of pasta or, if using a pasta machine, process it on the #6 setting.
Once you have rolled out your pasta, take a basting brush with water on it and brush all edges and area where you will be making cuts to make squares of dough.
Put approximately 1 tablespoon of filling ½ inch from the left side edge, centered vertically in every square you created with your basting brush. Fold the pasta dough in half lengthwise. With your finger, try to push out any air that may be trapped. Use a pasta cutter, pizza cutter or knife to cut squares, press edges to ensured they are sealed properly. Wet the tines of a fork to seal all edges and make a decorative edge.
Cook in boiling, salted water for 3-5 minutes.
In a medium sized sauce pan heat oil until hot. Add dried spices and stir for about 30 seconds, being careful not to burn. Add onions, cook until translucent and then add garlic and bell peppers, cooking until garlic is golden brown. Add the wine and cook until reduces to half. Add tomatoes and season with salt to taste. Let simmer for at least 30 minutes so flavors blend together.
To serve place 4 or 5 cooked ravioli on a plate and ladle sauce over the top. Enjoy with a glass of 2017 Mediterranean Vineyards Rosso di Baci.