Add the baby spinach to a large pot of boiling salted water and cook for 2 to 3 minutes or until wilted.
Run the spinach under cold water and chill in the strainer over a bowl in the refrigerator for 10 minutes.
Next, add the ricotta cheese to a strainer in a bowl and drain off as much liquid from the cheese as possible, which takes about 10 minutes.
Remove the baby spinach from the refrigerator and finely mince it and add to a large bowl along with the ricotta, parmesan, eggs, salt, and pepper until completely combined.
Add in the flour and mix to form a sticky dough. You may need to add in a bit more or use a bit less as it is more about feel than anything.
Scoop out about 3-4 tablespoons and roll them around in a small bowl of flour to coat and then roll them in your hand to form a ball. Repeat until all the dough has been rolled and set aside.
Cooking in batches add them to a large pot of boiling salted water for 4-5 minutes or until they float to the top.
Serve them with hot Pomodoro sauce with optional garnishes of grated parmesan cheese and basil leaves.