350 g of firm ricotta, well-drained
300 g of cooked, chopped, well-drained spinach (if making from scratch, you need about 1 kg of fresh leaves)
2 eggs, beaten
A pinch of salt, plus more for the water
A pinch of ground nutmeg
About 50 g of plain flour
50 g of unsalted butter
20 sage leaves
Salt and pepper for seasoning
Handful of finely grated Parmesan cheese, to serve