Step 1

Line 2 baking trays with non-stick baking paper. Combine the ricotta, spinach, flour, parmesan, egg yolks and nutmeg in a bowl. Season with salt and pepper. Roll 1 teaspoonful of the mixture into an oval shape. Transfer to prepared tray. Repeat with remaining ricotta mixture. Cover and place in the fridge for 2 hours to rest.

Step 2

Bring a large pot of salted water to the boil. Lightly dust a work surface with the extra flour. Lightly toss one-quarter of the nudi in the flour. Add to the pot and cook for 2 minutes or until the nudi rise to the surface. Use a slotted spoon to transfer to a warmed bowl. Cover. Repeat with the remaining nudi, in 3 more batches, bringing the water back to the boil between batches.

Step 3

To make the sage butter, melt the butter in a saucepan over medium heat for 3 minutes or until foaming. Cook the sage for 2-3 minutes or until it starts to brown. Add the lemon juice. Pour over the nudi and toss to combine. Divide among serving dishes. Drizzle over any remaining sage butter and top with extra parmesan.