Add the ricotta to a strainer or wrap in cheesecloth and hang over a medium bowl. Refrigerate overnight to drain excess moisture. This step is optional, but will help you achieve an extra creamy filling.
In a food processor, combine the ricotta, spinach, nutmeg, Parmigiano-Reggiano, and mozzarella and blend until smooth and rich. Season with salt and pepper to taste.
Use to fill your favorite pasta shapes, such as ravioli or tortellini.
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