Spinach and Ricotta Stuffing

• 2 quarts water
• 1 large bunch of spinach, stems removed and leaves washed, 2 cups tightly packed leaves
• 2

Bring the water to a rapid boil and cook the spinach leaves in it for 1 minute. Drain the spinach in a colander and rinse in cold water to prevent overcooking. Gently wring out the spinach in your hands to eliminate excess water. Chop finely.

Cook the garlic in olive oil in a 1-quart saucepan over medium heat for 2 minutes.

If the ricotta seems wet, drain it for 30 minutes in a