Ricotta & Spinach Filling

Shapes:

• Cappelletti
• Classic Ravioli
• Egg Yolk Ravioli

Sauces:

Ingredients

• 9 ounces (255 grams) fresh baby or mature spinach
• Kosher salt and freshly ground black pepper
• 12 ounces (340 grams) full-fat ricotta, drained if needed
• 1½ ounces (45 grams) finely grated Parmigiano-Reggiano
• Whole nutmeg

Directions

1. Sauté, blanch, or steam the spinach until vibrant and wilted. Season to taste with salt and pepper.
   
2. Transfer to a clean, tightly woven dishcloth and let cool, then wring out as much moisture as possible.
   
3. Either finely chop the spinach and mix in a bowl with the cheeses, or add everything to a food processor and pulse in short bursts until the spinach is chopped but not puréed.
   
4. Season generously with salt, pepper, and freshly grated nutmeg.
   
5. Transfer the filling to a bowl or piping bag and refrigerate until ready to use.