In a large bowl, combine the gluten-free flour and salt. Make a well in the center.

In a separate bowl, whisk the eggs and olive oil together.

Pour the egg mixture into the flour well and mix until a dough forms. It should be smooth and slightly sticky. If too dry, add a teaspoon of water at a time.

Knead the dough gently for a couple of minutes, then wrap it in plastic wrap. Let it rest for at least 30 minutes to relax the gluten-free flour.

In a mixing bowl, combine the ricotta, Parmesan, chopped spinach, salt, and pepper. Adjust seasoning to taste. If using herbs, fold them in now.

Once rested, divide the dough into quarters. Roll out each piece on a floured surface until it's about 1/8-inch thick. Use a pasta machine if you have one for a more even thickness.

Place 1 teaspoon of filling about 1 inch apart on the dough. Use a pastry brush or your finger to moisten the edges around the filling with water.

Carefully fold the dough over to enclose the filling, pressing down firmly to seal. Use a cutter to trim individual ravioli from the sheet. Repeat with the remaining dough and filling.

Bring a large pot of salted water to a gentle boil. Gently add the ravioli in batches, cooking for 3-5 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to a warm plate.

Heat your marinara sauce in a saucepan. Serve the ravioli topped with the sauce, freshly grated Parmesan, and basil leaves.