Sift flour onto a surface and create a well for the eggs, salt, and spinach.
Mix ingredients with a fork and hands until a coarse paste forms.
Adjust consistency with flour or water as needed and scrape up stray dough.
Knead dough on a floured surface for 10-15 minutes until smooth and elastic.
Wrap dough and let it rest for 30 minutes.
Roll dough into two sheets 15-20cm wide and 2mm thick.
Place six burrata pieces on one pasta sheet and sprinkle with 25g parmesan.
Brush edges with water, fold pasta over, and press to remove air.
Cut into six rectangles and repeat process for the second sheet.
Boil ravioli in salted water for 2-3 minutes until al dente.
Infuse melted butter with pine nuts and rosemary for 2 minutes.
Toss cooked ravioli in the flavored butter and serve with remaining parmesan.