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Finely chop the cooked and blanched spinach and the sun-dried tomato.
To a frying pan on a medium-high heat, add a generous drizzle of olive oil.
Add the spinach and sun-dried tomato and cook for about 2-3 minutes then set aside.
Bring a large saucepan of water to the boil, ready to cook the pasta.
Season your pasta water and cook your pasta according to the instructions.
Meanwhile, make the ricotta filling. To a bowl add together the fresh ricotta, the lemon zest, the Grana Padano cheese, the spinach and sun-dried tomato, a touch of salt and black pepper and a drizzle of olive oil.
Give the ricotta filling a good mix and add some pasta water to loosen it and give it another good stir.
Drain the cooked pasta and then add it back to the same saucepan.
Spoon in the ricotta mix and then add a touch of the pasta water.
Give it a good stir and keep adding as much pasta water as you need to create a really nice creamy sauce.
Once you've mixed the pasta and the sauce together, put the saucepan back on a low heat and give it another good mix to bring it up to temperature.
Serve up immediately and enjoy!