In a sauté pan, heat vegetable oil and cook the spinach until it begins to wilt. Remove from the pan and pat dry with paper towels (you want to get rid of the excess water in the spinach). Let the spinach cool.

 In a mixing bowl, combine ricotta, spinach, and egg. Season with salt and pepper to taste.

 Cover and let chill in the fridge until you're ready to make ravioli.

 Roll the dough out very thin. If using a pasta maker roll it out to the thinnest setting. Cut the dough into rectangles about 2.5-3 inches wide and as long as you can get the pasta to roll out.

 Place a spoonful of the spinach ricotta filling on the dough, spacing the spoonfuls out about 3 inches.

 Place another layer of pasta dough on top and using a sharp knife or pizza cutter, cut the raviolis. Using the back of a fork, seal the edges all around the raviolis.

 Boil salted water in a large pot. Once boiling, add raviolis and cook for about 5 minutes. Drain and set aside.

 Right when the raviolis go into the water, heat the pesto in a sauté pan and mix in about 1 tablespoon of heavy cream and then slowly add more to the consistency of your choice.

 Carefully mix pesto sauce with raviolis and enjoy!