Melt the butter in the pan.

Crush the garlic clove and heat in the butter for a minute.

Add the spinach a handful at a time and stir into the butter.

Stir the spinach constantly as it wilts.

Keep adding the spinach until it has all wilted and the garlic butter has coated it. Next add the cream.

Bring to a simmer before stirring in the ricotta.

Season with the nutmeg, salt and pepper before letting it simmer for a further 5 minutes.

While the sauce simmers cook fresh pasta to serve.