In a frying pan on medium heat, add olive oil and garlic, seat garlic then add spinach leaves, salt and cook until wilted.  Leave to cool. Once cooled down, place in a clean kitchen towel or cheese cloth, squeeze out any water, remove from towel and chop finely.

In a mixing bowl, place the ricotta cheese, flour, grated cheese, one egg, a grate or pinch of nutmeg, zest of one lemon, and chopped spinach.  Mix well, cover and refrigerate.

Place a large pot of salted water and bring to a simmer.

For the sauce, place a pan on medium heat with olive oil, chopped garlic and oregano.  Once the garlic browns a little, add the canned tomatoes.  Pass through a mouli or blend in blender.

Using two long tablespoons, scoop some of the mixture and form into quenelles (see video). You can also roll into balls using your hands, simply roll into approx. 2 inch or 4 cm balls then roll into flour.

In the salted simmering water, using a spider or a slotted spoon, gently lower the balls or quenelles a few at a time for poaching.  Once they rise to the surface, they are almost ready.  Leave them another 60 seconds.

Place enough tomato sauce to fill the bottom of the serving plate. (Make sure your plates are warmed)

Remove quenelles from water and leave to drain on a plate or absorbent paper before placing on the sauce.