2 lb. Ricotta Cheese
1 bunch (2 cups chopped) Fresh Spinach
.1 lb. (1/2 cup) Pecorino Romano
1 clove (1/2 tbsp. Chopped) Garlic
1 tbsp. Chopped Fresh Parsley
Pinch of Nutmeg, Salt, Pepper
Clean and chop the spinach and sauté until it wilts. Remove and drain thoroughly. Clean and chop the clove of garlic and sauté in oil. Let cool. Clean and chop parsley. Mix all of the ingredients in a bowl and salt and pepper to taste.
See the Pasta Dough by Hand recipe for directions on making pasta for the recipe above.