Gather your ingredients (make sure your pasta dough is made by this point).
In a food processor (I don't suggest using a ninja like I did), combine the parsley, garlic, feta, goat, cotjia, and pecans. Process till blended.
Taste. Add salt & pepper to your desired level.
Your ravioli insides are ready to go!
Place a proper amount (varies based on the size of raviolis you want) onto a pasta dough sheet.
Cover with a second pasta dough sheet.
Stamp out the raviolis and place them onto a very well floured surface (I used a cookie tray).
In a large pan, heat the oil and tomatoes. Stir frequently.
This is a great opportunity to boil your raviolis as the tomatoes will take a little time to cook.
Once the tomatoes have wilted / softened / cracked open, add the spinach. Continue to stir.
The spinach should wilt pretty quickly. Reduce heat to low.
Add your cooked (and drained) raviolis into the pan.
Add the pesto, pine nuts, and any additional salt & pepper. Gently stir as to not bust open any raviolis.
Garnish with shaved parmesan, serve, and enjoy!