INGREDIENTS
8
large eggs (room temperature)
1 1/3 cups
+ 1/2 cup ricotta
1 tbsp
freshly grated parmesan cheese
2 tbsp
fresh basil (chopped)
3/4 tsp
salt
1/4 tsp
freshly ground black pepper
Small pinch fresh nutmeg
2 tsp
unsalted butter
1 tsp
olive oil
1
large shallot (finely chopped)
2 cups
spinach
2
large basil leaves (chopped for garnish)