Spinach Rotolo with a Fresh Tomato Sauce

Wash the spinach and wilt it quickly in a saucepan without any additional water. Refresh under cold water, drain and squeeze dry. Chop. Slice the onion finely and sauté with the garlic in a little butter until
soft and transparent. Combine the ricotta, egg, Parmesan and lemon zest. Season well with
salt, pepper and nutmeg. Add the spinach and onion and mix well.

To assemble: Spread the spinach mixture thickly and evenly over the pasta sheets, leaving a 2cm border. Working from the long side nearest you, roll up, dampening the edge with water to seal. Wrap tightly in clean, damp muslin and tie the ends with string. Poach the rotolo in simmering water for 20-30 minutes. Remove and cool completely. Unwrap and discard the muslin. Slice thickly on the
diagonal (about 3cm).

Preheat the oven to 200°C. Heat a generous amount of butter in a sauté pan and brown the slices of rotolo. Finish heating in the oven. Serve with this fresh tomato sauce