Blanch fresh spinach in boiling salted water for 1-2 minutes until wilted. Drain thoroughly and immediately plunge into ice water to stop cooking and preserve color. Squeeze out as much water as possible using a clean kitchen towel. Finely chop the blanched spinach.
2
In a large bowl, combine the chopped fresh spinach, ricotta, grated Parmigiano-Reggiano, egg yolk, freshly grated nutmeg, sea salt, and black pepper. Mix well until thoroughly combined.
3
Add 30 grams of the 00 flour to the spinach mixture and mix gently until just incorporated. The mixture should be soft but pliable.
