INGREDIENTS
3 oz
fresh or frozen spinach
1
egg
2 tsp
salt
1 1/2 lb
whole milk ricotta cheese, drained of excess moisture
1/3 cup
finely grated Parmigiano-Reggiano cheese
1 3/4 cups
all-purpose flour
nutmeg
1 28 ounce can
crushed tomatoes (or whole tomatoes that you shred as you add to the pan)
4 tbsp
olive oil
2
garlic cloves, peeled
Salt
2 oz
goat cheese