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Originally Posted by rune
bingo! i was definitely thinking canneloni, ricotta/spinach. i guess i'll go with this.
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My wife makes a "free range" version of this on a pretty regular basis, sans chocolate. She mixes together ricotta and spinach (and some olive oil and parmesan). Then we mix it up with butterfly pasta and eat it. Seasoning varies from pepper (and a little salt) to nutmeg to, occasionally, a little lemon juice. Delish.
In Italian cooking, ricotta and spinach together puts you into Florentine territory. So you could righteously incorporate "Florentine" into whatever you call your dish, should you so desire.