1. Heat olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
2. Add the chopped spinach to the skillet and cook, stirring frequently, until the leaves are wilted and any excess liquid has evaporated, about 3-4 minutes. Remove from heat and let cool slightly.
3. Transfer the cooked spinach to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial—too much liquid will make your filling runny.
4. In a mixing bowl, combine the drained spinach, ricotta cheese, grated Parmesan, egg, nutmeg, salt, and pepper. Mix gently until all ingredients are well incorporated.
5. Taste the filling and adjust seasoning if needed. Remember, the Parmesan adds saltiness, so go easy on additional salt at first.
6. Use your spinach & ricotta filling as desired—whether in stuffed pasta like ravioli or cannelloni, layered in lasagna, or simply dolloped onto toasted bread for a quick snack.
7. If baking, preheat your oven to 375°F. Fill your chosen pasta or baking vessel, cover with sauce if using, and bake for 25-30 minutes until bubbly and golden on top.

I still recall the first time I made this filling on my own, nervously tasting it as if Mama Lou’s approval depended on it. The joy when it turned out creamy and flavorful was indescribable—like a quiet nod from the past encouraging me forward.