Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Filling Preparation

Prepare the Filling

In a skillet, sauté the spinach over medium heat until wilted. Remove from heat and let it cool. In a mixing bowl, combine the ricotta cheese, cooked spinach, Parmesan cheese, nutmeg, salt, and black pepper. Mix until well combined.

Assembly and Cooking

Roll Out the Dough

After resting, divide the dough into four sections. Roll out each section into thin sheets using a pasta machine or a rolling pin. Cut into squares or circles for filling.

Fill the Pasta

Place a small spoonful of the filling in the center of each pasta square. Fold the pasta over to create a pocket and seal the edges with a fork or your fingers.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the filled pasta and cook for about 3-4 minutes, or until they float to the surface. Remove and drain.

Sauce Preparation

Make the Sauce

In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, stirring constantly, and bring to a simmer. Stir in the Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is creamy.

Serving

Combine and Serve

Toss the cooked pasta with the sauce until well coated. Serve immediately, garnished with extra Parmesan cheese if desired.