Ravioli Filling Tagliatelle

Place the frozen spinach into a pot.

Heat the pot over medium-low heat until the spinach is completely thawed.

Drain any excess liquid from the thawed spinach.

Cut the drained spinach into small pieces on a cutting board.

Melt the butter in a large skillet over medium heat.

Sauté the chopped spinach in the butter for two minutes.

Remove the skillet from the heat.

Stir the ricotta cheese into the spinach until combined.

Season the mixture with the nutmeg, salt, and black pepper.

Boil a large pot of salted water.

Cook the tagliatelle according to the package instructions.

Reserve 120ml of the starchy pasta water in a mug.

Drain the cooked tagliatelle in a colander.

Return the skillet with the spinach and ricotta mixture to medium-low heat.

Pour 60ml of the reserved pasta water into the skillet.

Stir the mixture continuously to form a smooth sauce.

Add the drained tagliatelle directly into the skillet.

Toss the pasta to coat it evenly in the sauce.

Divide the pasta evenly among four bowls.

Garnish each bowl with the grated Parmesan cheese.