Nidi di Rondine

Instructions

1. 1 Blanch spinach, squeeze dry, and chop finely. Mix with ricotta, half the Parmigiano, eggs, nutmeg, salt, and pepper.
2. 2 Roll fresh pasta into thin sheets and cut into large rectangles about 10x15cm.
3. 3 Cook pasta sheets briefly in boiling salted water, drain and lay flat on a damp cloth.
4. 4 Spread a spoonful of filling along each rectangle and roll up into cylinders. Cut each in half.
5. 5 Spread passata on the bottom of a buttered baking dish. Arrange rolled pasta cut-side up so the spiral filling shows.
6. 6 Spoon bechamel over the top, sprinkle with remaining Parmigiano, and bake at 190°C for 25-30 min until golden and bubbling.