The combination of ricotta with spinach is an absolute classic, enlivened by the addition of freshly grated nutmeg. You can make these into rectangular shapes, as explained in the recipe, or crescent shaped or even triangular. To cut down on the overall amount of work, you could simply make them extra big, so you need to make only two to eight per person. In this case, be sure the pasta is rolled out extra thin. Any leftover pasta can be cut into other shapes, and the filling can be used to dress the pasta like a sauce, slackened first with a ladleful of boiling water from the pasta pan.
© 2008 Valentina Harris. All rights reserved.