**Spinach and Ricotta Filling** This tempting filling, which is well known in Italy, is pictured on page 34— 1 pound fresh spinach or 1 10-ounce package frozen chopped spinach 1 tablespoon finely chopped onion 1 tablespoon butter or margarine 1 beaten egg ½ cup ricotta cheese or cottage cheese ½ cup grated parmesan cheese ½ teaspoon ground nutmeg In large covered saucepan simmer fresh spinach in a small amount of water for 3 to 5 minutes. (Or, cook frozen spinach according to package directions.) Drain well. Squeeze spinach to remove excess moisture. Chop fresh spinach. In skillet cook onion in butter or margarine till onion is tender but not brown. Add spinach; heat through. In mixing bowl combine egg, ricotta, parmesan, nutmeg, and spinach mixture. Use to stuff desired pasta. Makes 2 cups filling. **Parsley and Cheese Filling** 1 beaten egg 1 cup ricotta or cream-style cottage cheese ½ cup grated parmesan cheese ½ cup snipped parsley ⅛ teaspoon ground nutmeg ⅛ teaspoon grated lemon peel In mixing bowl combine egg, ricotta or cottage cheese, parmesan cheese, parsley, nutmeg, and lemon peel. Use to stuff desired pasta. Makes 1 ½ cups filling. ▶Three Cheese Filling: Prepare Parsley and Cheese Filling as above except stir in 1 cup shredded mozzarella cheese (4 ounces). Makes 2 ⅔ cups filling. **Meat Filling** 1 whole medium chicken breast 1 pork chop, cut ⅜ inch thick 1 beaten egg ½ cup grated parmesan cheese ⅛ teaspoon ground nutmeg In saucepan combine chicken, pork, and 1 cup water. Cover and simmer about 40 minutes or till tender. Remove meat; cool slightly. Discard skin and bones. Grind chicken and pork together; blend in egg, parmesan, and nutmeg. Use to stuff desired pasta. Makes 1 ½ cups filling. **Chicken and Mushroom Filling** 2 whole medium chicken breasts 1 bay leaf ½ cup chopped fresh mushrooms ¼ cup finely chopped onion 1 teaspoon dried basil, crushed ¼ teaspoon dried thyme, crushed ½ teaspoon paprika 1 tablespoon butter or margarine 2 beaten eggs ½ cup grated parmesan cheese In saucepan combine chicken, bay leaf, and 2 cups water. Cover and simmer about 20 minutes or till tender. Remove chicken; cool slightly. Discard skin and bones. Finely chop or grind chicken; set aside. In medium saucepan cook mushrooms, onion, basil, thyme, paprika, and ½ teaspoon salt in butter or margarine till vegetables are tender. Remove from heat; cool. Blend in eggs, parmesan cheese, and chopped or ground chicken. Use to stuff desired pasta. Makes 3 cups filling. **Sweet Potato Filling** 1 cup mashed canned sweet potatoes (vacuum pack) 1 egg yolk 2 tablespoons grated parmesan cheese ⅛ teaspoon ground nutmeg In mixing bowl combine mashed sweet potatoes, egg yolk, parmesan cheese, nutmeg, and ¼ teaspoon salt. Use to stuff desired pasta. Makes 1 cup filling.