In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour and salt. Make a well in the center. Add eggs and olive oil. Lightly beat the eggs, then process until dough comes together. If hand mixing, gradually bring in flour and knead into a smooth ball. Wrap in plastic and let sit for 30 minutes.
In a large pan, prepare filling by drizzling 1 tablespoon olive oil over medium heat. Add spinach and cook until just wilted. Remove to colander and let drain. Drizzle remaining oil and add chopped onions. Cook until softened and translucent. Crumble in the sausage. Cook, breaking up the sausage, until browned. Stir in the garlic, salt, and pepper. Remove from heat.
Squeeze the spinach to remove any excess moisture and place in food processor. Add the sausage mixture, egg, and parmesan cheese. Pulse until coarse filling forms.
Cut the pasta dough into 2 equal pieces and cover one piece with plastic wrap.
Lightly flour work surface and flatten pasta into a rectangle. Lightly flour and roll through the widest setting in the pasta machine. Roll it through 2-3 more times before gradually reducing the setting. Continue to roll to the second to thinnest setting.
In a small bowl, make egg wash by beating egg with 1 tablespoon water.
To use ravioli press: Lightly grease the metal part of the press. Cut the sheet of pasta into sections to fit the length of the press. Place section on metal piece and push down with mold to form cavities. Brush pasta with egg wash and fill each cavity with sausage spinach mixture. Top with another section of pasta and roll over with a rolling pin to seal and separate ravioli. Pop the pieces out.
To make without press: lay rolled sheet of pasta on lightly floured surface and brush with egg wash. Place tablespoon drops of sausage spinach filling in 2 rows, 2 inches apart, over half the sheet. Fold the other half over to cover the filling. Gently press around the filling to remove any air pockets before sealing. Seal the edges with a fork and separate with a pastry wheel (or pizza cutter).
Place prepared ravioli in single layer on parchment lined baking sheet and repeat with remaining pasta dough.
Let the ravioli dry as you prepare sauce or refrigerate or freeze for future use.
In a medium pot, drizzle olive oil over medium heat. Add the garlic and cook just until fragrant, 30 seconds to 1 minute. Stir in the tomatoes, pepper flakes, salt and pepper. Reduce heat to medium low and simmer for 10 minutes. Add the cream and fresh herbs, reduce heat to low, and cook for 10 minutes.
As the sauce simmers, bring a large pot of salted water to a boil. Add the ravioli in batches, careful not to overcrowd, and cook until they float to the top. Use a slotted spoon to remove ravioli to colander. Repeat with remaining ravioli.
Serve immediately with tomato cream sauce and freshly grated Parmesan cheese.