30g x Olive oil
1 x Onion – peeled and finely diced
2 x Garlic cloves-peeled and grated
300g x Chestnut mushrooms – sliced
200g x Spinach leaves
200g x Ricotta cheese
100g x Parmesan cheese – grated (plus extra for serving)
Salt and pepper
Flat leaf parsley – chopped finely
Heat the oil in a pan and add the garlic then the onion.
At the same time add the mushrooms to another pan and cook with a little colour then add the spinach – cook until softened for 30 seconds, now add this mix to the onion mix above so you have one pan.
Season with salt, pepper, and nutmeg.
Place in a food processor and add the ricotta, parmesan, and parsley – blitz to a puree
Chill before use for minimum three hours.