Spinach + Ricotta Filling

Serves 2-3

Ingredients:

• 1 pound ricotta

• ~1 cup of fresh grated parmigiano reggiano

• ½ tsp of fresh nutmeg

• 1 bunch of spinach, cleaned with stems removed

• ~4 pinches of salt

Directions:

• Start by bringing a pot of salted water to a boil and place a bowl filled with ice

  water nearby.

• Drop the spinach into the boiling water, but only for about 30 seconds. The

  spinach should turn a vibrant green color, but it shouldn’t begin to wilt. Remove

  the spinach and lower into the ice water, stopping the cooking.

• Fish the spinach out of the ice water and squeeze, aiming to remove as much

  excess moisture as possible.

• Once all of the spinach has been blanched and most of the water removed, give

  the spinach a thorough chop. It needn’t be minced, but small enough that there

  aren’t any long strands of spinach.

• Place the ricotta into a large mixing bowl. Stir in the parmigiano, nutmeg, and

  spinach. Salt to taste.

• Transfer the ricotta filling into a piping bag (ziploc works in a pinch).