Prep 15 min
Cook 5 min
Serves 4
Ingredients
300 g fresh spinach250 g ricotta1 egg60 g parmesan and/or pecorino, grated, plus extra to serveFreshly grated nutmegSalt2 tbsp plain flour, plus extra for shaping75 g unsalted butterA handful of sage leaves
For this “undressed” pasta, a well-dressed green salad of little gem lettuce, baby spinach and thyme is a great companion.
Method
Wash the spinach, lift it, with any residual water still clinging to the leaves, into a pan on a low heat and cook, stirring, until it wilts completely. Tip into a colander, top with a small plate, then press down hard to eliminate absolutely all of the water. Chop the spinach roughly.
In a bowl, mix the spinach, ricotta, lightly beaten egg, cheese, a grating of nutmeg and…
