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PdfMake dough using the same process as tagliatelle: combine volcano flour, add eggs, mix, knead, wrap and rest for 30 minutes.
Prepare filling by gently cooking washed spinach in a pan without adding water. Once cooked, cool and squeeze out as much moisture as possible. Mix with ricotta, parmesan, salt, pepper, and nutmeg if desired.
Roll out the rested dough into a long thin sheet (1-2mm). Sprinkle flour as needed to prevent sticking.
Place small teaspoons of filling in rows along one side of the dough, spacing about 2.5 (1 inch) apart. Fold dough over the filling and use your fingers or cupped hands to seal the edges. Cut into squares with a knife or pastry cutter and use a fork to seal if needed.
Boil in salted water for 2-3 minutes. Serve with a drizzle of olive oil, sage butter, or ragù.