Pasta With Spinach and Ricotta

Photo: flickr user norwichnuts

Ingredients

1 pound spinach

2 cups ricotta cheese or cottage cheese

1/2 cup grated Parmesan cheese

1 egg yolk

salt, pepper, and nutmeg

inch fresh 3-egg pasta, rolled and cut into 2 squares (which see)

cup butter

2 tablespoons chopped fresh mixed herbs (about ½ tsp dried m

2 teaspoons lemon juice

Preparation

In a large saucepan, cook spinach in a small amount of water until tender.

Drain and cool. Squeeze spinach dry; chop in a blender or food processor. Add ricotta cheese, Parmesan cheese, egg yolk, salt, pepper and nutmeg. Process until fairly smooth. Roll out pasta and cut into 2 inch squares. Put 1/2 tsp filling in the middle of each square. Fold in half to make a triangle; press edges to seal. Wrap long side of triangle around index finger; press ends together. Leave on a towel to dry,

In a small saucepan, melt butter; stir in herbs and lemon juice. Drain cappelletti; put into a heated serving dish. Add herb butter sauce; stir thoroughly. Serve at once.