Combine the following:
- 1/2 C ricotta
- 1/4 c Parmesan cheese – grated
- 2 TBL spinach – wrung dry
- 1 egg
- 1 pinch of fresh nutmeg
- Pepper to taste
- Put 1/2 tsp in center of ravioli wrapper
- Brush two edges with egg wash
- Carefully fold over and press together making sure to eliminate as much air as possible
- Put on back of finger, and fold the edges over to create a little wrapped shell
