Stuffing: 1 lb. spinach, spinach beet or spring greens salt 2-1/4 cups Ricotta or fresh cottage cheese 10 tablespoons grated Parmesan cheese 2 eggs, lightly beaten 1/2 teaspoon freshly grated nutmeg Stuffing: Wash the spinach leaves very carefully. Put them in a thick-bottomed pan, sprinkle lightly with salt and cook, covered, until soft. The water remaining on the leaves will be sufficient to cook the spinach. Drain in a sieve or colander, press dry and chop finely. Mix the spinach with Ricotta cheese, Parmesan and eggs, and season to taste with salt and grated nutmeg. Mix thoroughly and put aside until required. Prepare the Egg Pasta as directed on page 106. Roll it out thinly and cut into circles about 2 inches in diameter. Put a little spinach stuffing on each circle and shape into tortelli (page 106). Leave them to dry on a floured cloth. Bring a large pan of salted water to the boil and cook the ravioli until tender Drain and serve immediately, dressed with melted butter and Parmesan cheese. Serves 6. pasta 43