Ingredients

• 1 teaspoon olive oil
• 1 small onion, finely chopped
• 500 g fresh spinach, chopped
• 1/2 teaspoon fresh thyme, chopped
• 120 g ricotta cheese
• 1/2 teaspoon nutmeg, freshly grated
• 15 g pine nuts, toasted
• salt, to taste
• fresh ground black pepper
• 1 teaspoon vegetable stock, powdered (optional)
• 1 garlic clove, minced (optional)

Instructions

1. Heat the oil in a pan and fry the onion on a gentle heat until soft but not browned.

2. Add the thyme, garlic (if using) and spinach.

3. Continue to cook on low heat until the spinach leaves have wilted, approximately 2-3 minutes. If you're spinach was very wet and there is a lot of water in the pan, drain some off otherwise the sauce will be very runny. If you're not sure drain it into a separate bowl you can always add some later if you feel it's too thick.

4. Add the ricotta cheese and mix, using a wooden spoon, until it forms a smooth sauce.

5. Season, using nutmeg (I use more than stated above, but then I really like nutmeg), salt, freshly ground pepper and powdered vegetable stock to taste.

6. Sprinkle with toasted pine nuts and serve straight away on your favourite pasta.