Rotolone / Raviolone

Yield:	1 Servings
Categories:	Italian, Ethnic

3		Whole eggs
300	g	Flour, * see note
1	tb	Butter
500	g	Frozen spinach, chopped
1	c	Ricotta cheese
		Salt and pepper, to taste
		Nutmeg, to taste
4		Cloves fresh garlic, chopped
		Parmesan cheese, grated

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