To prepare the pasta:

Steam the spinach for a few minutes and then squeeze all the liquid out using a potato ricer. On a large surface pile your flour and make a well in the center. Add the eggs into the well. Mix with spinach and the eggs together with a fork. Start adding the flour until all the flour is mixed into the pasta. Knead by hand for 5 minutes. Wrap in plastic wrap and set aside to rest at room temp for 30 minutes. THEN... comes the hard part. You need to cut this into 4 equal sized pieces and roll it out until its paper thin... all I can say is good luck. I hope you have a pasta attachement and your smart enough to use it! Cut your pasta pieces into 4 x 8 inch strips and cook in boiling water for 3 minutes. Remove the cooked pasta and soak in an ice bath and then set to rest on paper towlel until ready to assemble.

To prepare the bechamel:

In a large saucepan melt the butter over medium hight heat. Add the flour and cook, stirring with a whisk, for 3 minutes. Slowly add the milk, and whisk together. Add the grated nutmeg. Whisk and cook over medium heat for several minutes, until slightly thickened. Remove from heat and let cool.

To prepare the ragu:

Heat the olive oil in a 12 inch skillet over medium-high heat.