Take the dough out of the refrigerator and unwrap it. Place it on a lightly floured surface big enough to roll it out on.
Roll out the dough to around 1/8th inch thickness.
Use a cookie cutter or a small lid or bowl with a 3 inch mouth to cut the dough.
Place 1 tbsp of the spinach filling in the center of the 3 inch dough.
Lightly rub water along the edges of the dough with your fingers. Gently fold the dough over the filling and seal it with your fingers. Press down the edges with a fork.
Take a large deep pot and add salted water into it. Bring it to a boil.
Carefully slide the raviolis into it and let it simmer for 3-4 min until they float to the surface.
Remove with foam ladle & drain.