Rabaton

1. Wash the Fresh spinach thoroughly. In a large pot, heat a small amount of Extra-virgin olive oil over medium heat. Add the Fresh spinach and cook until wilted, about 3-5 minutes. Drain the cooked Fresh spinach well, then squeeze out as much excess water as possible using your hands or a clean kitchen towel. Finely chop the squeezed Fresh spinach.

2. In a large bowl, combine the chopped Fresh spinach, well-drained Ricotta, 80g of grated Parmigiano-Reggiano, 50g of 00 flour, the Egg, freshly grated Nutmeg, Fine sea salt, and Freshly ground black pepper. Mix everything thoroughly until a cohesive dough forms. If the mixture is too wet, add a tiny bit more 00 flour; if too dry, add a tiny bit more Ricotta.

3. Lightly flour a clean work surface with 00 flour. Take small portions of the Rabaton mixture and roll them into small, elongated dumpling shapes, about 4-5 cm long and 2 cm thick. Arrange the formed Rabaton on a lightly floured tray.