Heat extra virgin olive oil in a saucepan with garlic clove over medium heat.
Add tomato puree and season with salt and sugar.
Let it simmer for 20 minutes. Remove garlic clove.
In a large bowl, combine flour and eggs. Knead shortly until you obtain a homogeneous dough.
Cover with plastic wrap and let it rest for 30 minutes.
In the meantime, prepare the filling by combining spinach and ricotta with grated cheese, salt, pepper, and a pinch of nutmeg. Mix well with a wooden spoon to combine.
Divide the dough into two parts and use a pasta machine to work the dough into two ½ inch thick rectangles.
Use a round ravioli cutter to cut 2-inch disks.
Add a teaspoon of filling in the center of each disk and close it on itself to obtain a half-moon shape.
Cook mezzelune in boiling salted water for approx. 4 minutes.
Add mezzelune to the sauce, and toss gently to coat.
Serve and enjoy.