handful of sage leaves
520g/1lb 3oz baby spinach leaves
200g/7oz semolina
sea salt flakes and freshly ground black pepper
50g/1¾oz ‘00’ flour
½ tsp freshly grated nutmeg
100²µ/3½´Ç³ú butter
1 large free-range egg, beaten
200g/7oz Parmesan (or alternative vegetarian hard cheese), grated
250g/9oz ricotta