Nidi di Rondine

Blanch spinach, squeeze dry, and chop finely. Mix with ricotta, half the Parmigiano, eggs, nutmeg, salt, and pepper.

Roll fresh pasta into thin sheets and cut into large rectangles about 10x15cm.

Cook pasta sheets briefly in boiling salted water, drain and lay flat on a damp cloth.

Spread a spoonful of filling along each rectangle and roll up into cylinders. Cut each in half.

Spread passata on the bottom of a buttered baking dish. Arrange rolled pasta cut-side up so the spiral filling shows.

Spoon bechamel over the top, sprinkle with remaining Parmigiano, and bake at 190°C for 25-30 min until golden and bubbling.