2 cups Bloomsdale Spinach
2 cloves of Garlic
Extra Virgin Olive Oil
1 tsp Fresh grated nutmeg
2 tbsp Lemon zest
Slice garlic and saute in olive oil with salt until fragrant. Then stir in spinach and a splash of white wine. Cook the spinach down until the stems are soft and fully cooked. Cool the spinach down, wring it dry and finely chop.
Put the spinach mixture in a bowl and add ricotta, parmesean, 1 tbsp of olive oil, salt and pepper to taste, nutmeg and lemon zest. Mix together and taste until ready. (However you like it.)
Egg yolk pasta (Can make a whole-egg pasta)
Assembling the pansoti:
After rolling out the dough, cut it into a long, rectangular shape. Fold the dough in half (vertically) and cut the dough in half to make two long strips. Then fold the dough again (horizontally) to make squares. Cut each of the squares out and put 1 tbsp of filling into each square (be careful to not put too much filling so that it comes out when cooking). Then dab water onto 2 sides of the square, fold it over into a triangle and pinch the edges closed (pinch hard) and bring the points on the edges together to make the pansoti into an arch.
Cooking the pansoti:
Salt boiling water, then put the pansoti in the water for a few minutes. Pinch the edges of the pasta to see if they are cooked. If they are tender, they are cooked.
Sautee unsalted butter with walnuts and salt until the walnuts begin to toast. Drain the water from the pansoti and add them to the pan. Add a few leaves of spinach to the pan and cook for about 1 minute until they are wilted.
Plate, top with parmesean and enjoy!