Spinach and Cheese Filling

• 8 ounces spinach or other leafy greens, such as Swiss chard or dandelion greens, washed well and trimmed
• 1/2 cup fresh whole-milk ricotta cheese
• 3 tablespoons finely grated pecorino romano cheese
• 3 tablespoons finely grated parmigiano-reggiano cheese, plus shavings for serving
• 3/4 teaspoon minced fresh thyme leaves
• 1 large egg yolk
• Pinch of freshly grated nutmeg

1. PREPARE AN ICE-WATER bath.
2. Bring a large pot of water to a boil, then salt generously and cook spinach until tender and bright green, 3 to 5 minutes.
3. Drain well, then let cool and thoroughly squeeze out excess liquid in a clean kitchen towel or paper towels.
4. Finely chop spinach; you should have about 3/4 cup.
5. Combine spinach, cheeses, and thyme in a bowl.
6. Stir in egg yolk and nutmeg, and season with salt and pepper.
7. Proceed with ravioli recipe on page 373.

leafy greens, wholemilk ricotta cheese, pecorino romano cheese, cheese, thyme, egg yolk, nutmeg

Taken from www.epicurious.com/recipes/food/views/spinach-and-cheese-filling-393934 (may not work)