• 1½ lb/675 g fresh spinach, cooked as previous recipe & finely chopped
• 9 oz/250 g ricotta cheese
• 4½ oz/130 g plain flour
• 3 egg yolks
• 5 oz/150 g freshly grated pecorino or parmesan
• ½ tsp nutmeg
• ½ small onion, finely chopped
• 2 oz/50 g butter
• salt

Melt the butter in a large saucepan. Cook the onion in it until golden. Add the spinach and salt and saute for about 5 minutes. Cool slightly and then in a large bowl mix together thoroughly with the ricotta and flour. Add the yolks, nutmeg and pecorino and work together well. Salt to taste. Chill well for easier handling and then form into oval pellets about 1 in/2.5 cm long by ½ in/1 cm across. Boil 8 pints/4.5 litres salted water and cook the ravioli a few at a time. They should be ready about 3 or 4 minutes after the water has returned to the boil. Remove and keep warm until ready to eat. In the unlikely occurrence of leftovers, roll them in egg yolk and breadcrumbs the next day and deep fry until crunchy and brown.