2 lbs. spinach or Swiss chard leaves
1/2 lb. Roman ricotta
1 1/2 oz. parsley
1 clove garlic
8 tbs. Parmigiano
1 very small onion or leek
1/8 lb. pancetta
2 oz. butter
How to make the Spinach Stuffing:
Wash the spinach thoroughly. Cook the spinach in a pot with very little water. When the liquid has evaporated, remove from fire and cool, then squeeze well and chop finely. Wash the parsley and mince it finely with the garlic, onion and pancetta. Lightly brown the resulting battuto in a saucepan with the butter, stirring frequently, for about 5 mins. Add the spinach, salt, mix well and let cook over a low heat for about 10 mins, stirring frequently. Let cool.
Sieve ricotta into a bowl. Add the spinach mixture together with Parmigiano, egg, a pinch of nutmeg and pepper (and some salt, if necessary). Mix well and let stand in a cool place for several hours before using.
If desired, add 2 oz. of sausage to the battuto. This stuffing is suitable for tortelli, tortelloni, and ravioloni. The best sauce is a strained tomato sauce.