• - 250 gr. of spinach ribbons
  - 50 gr. of mild goat’s cheese
  - 50 gr. of mild sheep’s cheese
  - 50 gr. of cottage cheese
  - 20 gr. of grated cured sheep’s cheese
  - 2 egg yolks
  - 1 glass of milk
  - 1 small glass of cream
  - Pepper
  

Crush the mild and cottage cheeses with a fork and mix well with the egg yolks, milk and cream to form a light, creamy mixture. Add salt, pepper, nutmeg and fresh chopped salvia. Cook the pasta in a generous amount of salted water, drain and add to the creamy mixture produced earlier while still hot, heating but not boiling. Serve and sprinkle with cured sheep’s cheese.