4 cups fresh spinach leaves, packed
15 ounce container whole milk ricotta
1 large egg
1 cup shredded mozzarella
1/2 cup grated parmesan
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon fresh grated nutmeg
Place spinach leaves in a steamer basket or colander over simmering water and let steam for a few minutes until leaves are wilted but still bright green. Squeeze out excess moisture in paper towel and chop spinach.
In a medium mixing bowl, mix the ricotta cheese with the egg.
Add mozzarella, parmesan, salt, pepper, and nutmeg and fold with spatula until all ingredients are evenly distributed.
Refrigerate mixture until ready to use.
**Can be used as filling for pasta shells, lasagna, or any other recipe that calls for ricotta filling.
Presented by Anissa Shull, Tellico Grains Bakery
Date: 4/13/2015
