Spinach Ricotta Filling

This is an ultra-basic pasta filling, used in many recipes. If using this filling in a baked pasta like lasagna, cannelloni, or manicotti; add 1 egg. If using this filling in a boiled pasta, omit the egg.

1 pound Ricotta, full fat

8oz package of frozen, chopped spinach, thawed

1 tsp nutmeg

1 tsp ground black pepper

2 tsp salt

2/3 cup parmesan, grated

1 clove of garlic, grated

Drain the liquid from the spinach by squeezing it in your hands. In the bowl of a food processor, add all ingredients including the drained spinach and pulse until combined. Add to a piping bag and you’re ready to fill!