• 

  Parmesan cheese cut in pieces (2 cm)

  120 g
• 

  lemon thin peelings of skin only

  ½
• 

  fresh spinach leaves

  500 g
• 

  plain flour

  40 g
• 

  semolina plus extra for dusting

  200 g
• 

  ricotta cheese

  250 g
• 

  large egg

  1
• 

  ground nutmeg

  ¼ tsp
• 

  fine sea salt or to taste, plus extra for cooking

  1 tsp
• 

  ground black pepper or to taste

  2 pinches
• 

  dried chilli flakes

  2 pinches
• 

  water for cooking

To Serve

• 

  olive oil for frying

  1 Tbsp
• 

  salted butter diced, for frying

  100 g
• 

  fresh sage leaves for frying

  10 - 12
• 

  fine sea salt to taste
• 

  dried chilli flakes (optional) for serving