1 lemon, zest only
70g/2½oz spinach
200g/7oz ‘00’ flour, plus extra for dusting
salt and freshly ground pepper
1 tbsp grapeseed oil
25g/1oz whole blanched hazelnuts
1 tbsp hazelnut oil
pinch grated nutmeg
knob of butter, to serve
4 large free-range egg yolks
15g/½oz Parmesan (or a similar vegetarian hard cheese), grated
50g/1¾oz Parmesan (or a similar vegetarian hard cheese), grated
150g/5½oz ricotta