In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for at least 20 minutes.

In a medium pot, sauté the spinach over medium heat until wilted (about 3-4 minutes). Remove from heat and let it cool.

Once cool, chop the spinach finely and mix in a bowl with the ricotta, Parmesan, garlic powder, salt, and pepper until well combined.

Divide the rested dough into four pieces and roll out one piece on a floured surface as thin as possible (about 1/16 inch thick). Keep the remaining dough covered.

Cut the rolled pasta into squares (about 3 inches). Place a teaspoon of filling in the center of half the squares. Brush the edges with water, then top with remaining squares and press down gently to seal.

In a large pot of salted boiling water, gently add the ravioli and cook for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute.

Add the cherry tomatoes, salt, and pepper to the skillet, cooking until the tomatoes are softened.

Add the cooked ravioli to the skillet with the sauce and gently toss to coat. Serve immediately, garnished with additional Parmesan cheese if desired.