Sift the flour into a mound, make a well in the middle, add the eggs and work into a smooth dough. Let rest for 20 minutes covered with a kitchen towel or plastic wrap.
Blanch the spinach In a pot with a small amount of boiling water for 2 or 3 minutes, drain, gently squeeze out the excess liquid and chop into very small pieces using a sharp knife or food processor. Chop the ham and add it to the spinach in a bowl, stir and season with salt and pepper to taste.
Roll the pasta into a very thin sheet about 1/16” thick using a rolling pin or pasta machine and spread the filling over the pasta in a single layer. Roll the pasta up on itself and lay the pasta roll on a table napkin. Wrap the roll in the napkin and tie the two ends and the center using kitchen twine.
Bring a large quantity of lightly salted water to a boil over high heat and submerge the pasta roll. Cook for about 15 minutes. Remove the pasta roll from the water, untie the napkin, remove the roll and slice. Arrange the slices in a buttered ovenproof baking dish, top with the hot roast drippings and grated Parmigiano Reggiano and serve.
You can also prepare this dish ahead of time and just before serving, put it in a preheated 350° oven for 5 minutes to top brown.