Ingredients
- 1 large egg
- 1 cup (250 grams) ricotta
- 1 cup (100 grams) finely grated parmesan, divided
- 1 cup (85 grams) coarsely grated fontina cheese
- 1 1/4 cups (300 grams) water
- 3 tablespoons (45 ml) olive oil, divided
- 1 tablespoon (8.4 grams) kosher salt (I use Diamond; use less of other brands)
- Freshly grated nutmeg (optional)
- Freshly ground black pepper
- 1/4 to 1/2 teaspoon red pepper flakes, to taste
- 3 garlic cloves, thinly sliced
- 5 ounces (140 grams) baby spinach, roughly chopped
- 2 tablespoons thinly-sliced sage leaves or 1 teaspoons chopped thyme leaves (optional)
- 1 1/4-pound (560-grams) butternut or another sturdy winter squash, peeled, seeded, sliced thin or 1 pound (455 grams) in prepared chunks, sliced thin
- 8 ounces (225 grams) dried pasta , broken into pieces if large/long