Ingredients
- 160g, 00’ flour, plus extra to dust
- 240g, fine semolina
- 5, eggs
- 600g, cooked spinach, squeezed as dry as possible and finely chopped
- 600g, ricotta cheese
- pinch of, pinch freshly grated nutmeg
- 1, egg yolk
- A dash, salt and freshly ground black pepper
- 4 tbsp, vegetable stock
- a few, fresh sage leaves
- 25g, butter
- 75g, Parmesan cheese
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