Spinach & Ricotta ravioli filling

Here is what you need:

About 8 oz well trimmed, rinsed spinach

1/2 cup ricotta cheese

1/3 cup parmesan cheese,fresh is best

3/4 tsp thyme

1 egg yolk

pinch of nutmeg

Bring large pot of salted water to a boil. Cook spinach for about 4 minutes, drain well, squeeze out as much excess liquid as you can. Chop well, set aside to cool. You should have about 3/4 cup spinach.

 In bowl, mix together cheeses, thyme, and spinach. Stir in egg yolk, nutmeg, salt, and pepper.

 Cover and chill for about 30 minutes.