Ricotta and Spinach Manicotti

Instructions

1. In a large sauté pan heat up 2 tbs olive oil over medium flame. Add the garlic slices and cook for approx 2 min (just enough to release its flavors and get some color). Add the fresh spinach and sauté for about 3 min until wilted. Sprinkle with a pinch of sea salt and drain in a small colander.

2. Meanwhile bring a large pot of water to a boil, add 3 tbs sea salt and cook the manicotti for 6 minutes. Rinse with cold water to stop the cooking process.

3. In a mixing bowl, mix the ricotta, spinach, parmigiano reggiano and the egg. Season with a pinch of sea salt and freshly cracked black pepper and a dash of nutmeg then set aside.

4. Preheat the oven to 350 degrees and grease the lasagna pan ( 9 x 13 inch ) with the remaining 1 tbs olive oil, making sure to get the sides too.