Spinach Balanzoni With Brown Butter and Sage

Ingredients

• Dough:
• 3 cups (114 g.) spinach, large stems removed
• 2 1⁄4 cups plus 3 Tbsp. “00” flour (350 g.), plus more as needed
• 3 large eggs
• Filling:
• 1⁄3 cup (3½ oz.) whole-milk ricotta
• 9 oz. mortadella, cut into cubes (2 cups)
• 1 1⁄3 cups (3½ oz.) grated Parmigiano-Reggiano, plus more for serving
• 1 large egg
• Scant ¼ tsp. freshly grated nutmeg
• Kosher salt

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