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Ingredients
  • Salt
  • ½ lb. (225g) baby spinach
  • 1 ⅛ cup (250g) ricotta
  • Fresh black pepper
  • Ground nutmeg
  • Grated Parmigiano-Reggiano cheese to taste
  • 1 large egg
  • All-purpose flour (amount will vary, see below)
  • 4 tbsp. unsalted butter
  • 3 to 4 fresh sage leaves
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