Ingredients

• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan
• 2 tablespoons chopped spinach
• 1 egg
• 1/4 teaspoon fresh ground black pepper
• 1 pinch freshly grated nutmeg
• Fresh pasta, recipe follows
• 1 egg mixed with 1/2 teaspoon water

Directions

Fresh Pasta:

• 3 cups all-purpose flour
• 2 large eggs
• 3 tablespoons water
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes.

By Food Processor:

• In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine.
• Yield: 4 to 6 servings
• Preparation time: 5 minutes
• Cooking time: 3 to 5 minutes in boiling water
• Ease of Preparation: easy