In a large bowl, mix the flour 4 egg yolks, and olive oil until they clump together
Add water gradually until all the mixture is well mixed, then continue kneading for 5 minutes until the dough is smooth. Then set aside in the fridge for 1 hour to chill.
Meanwhile, bring another clean bowl and add the spinach, thyme, ricotta, parmesan, salt, and pepper, and toss to combine.
Remove the filling with a spatula and add it to a piping bag.
Bring back the dough from the fridge and cut it in half, then roll them into 2 thin sheets
Place one sheet of the dough on your flour-dusted work surface, then pipe the filling in the form of 3 inches circles arranged properly in the sheet, leaving a half-inch hole in each center where you should add the egg yolk carefully.
Brush the edges with water then lay another sheet of the dough over, then seal it by hand.
Using a pasta cutter, cut the ravioli properly to have equal sizes
Boil the ravioli in salted water for 2 minutes