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Heat olive oil in a large skillet over medium heat. Add the ground beef, veal, and pork and cook until browned, breaking it up into small pieces with a spoon. Add the onion, celery, garlic, salt, and pepper and cook until the vegetables are softened. Stir in the frozen spinach and cook until heated through. Remove from heat and let cool.
In a large bowl, combine the ricotta cheese, eggs, bread crumbs, all-purpose flour, grated Parmesan cheese, grated Pecorino cheese, and ground nutmeg. Mix well. Add the cooled meat and spinach mixture and stir until well combined.
To make the ravioli dough, in a separate large bowl, combine the eggs, all-purpose flour, water, and vegetable oil. Mix until a dough forms. Divide the dough into 4 equal portions. Roll out each portion into a thin sheet.
Spoon the filling onto one half of each sheet of dough, leaving space in between each portion. Fold the other half of the dough over the filling and press around the edges to seal. Cut the ravioli into individual pieces using a knife or a ravioli cutter.
Bring a large pot of salted water to a boil. Cook the ravioli in batches until they float to the surface, about 2-3 minutes. Remove the cooked ravioli with a slotted spoon and transfer to a plate.
Serve the ravioli with your favorite sauce or enjoy them plain.