Sauté the spinach in a table spoon of olive oil until fully wilted. Let cool, then squeeze as much liquid as you can off the spinach leaves.
Blend together the spinach, cheese, and pine nuts, until it is the consistency of a fine paste.
Wet one sheet of dough with the egg wash and scoop teaspoons of the spinach mixture, and leave about one inch between fillings. Cover with another sheet of pasta, and press all the air out from around each lump of filling. Press firmly around the filling in whatever shape you want the ravioli to be, and then cut. For more stability, use a fork around the edges of the pasta to seal each ravioli.
Lower into water just under a rolling boil, and cook till they float.