For the Anelli di Ricotta recipe, first whisk flour with milk, butter and 1 pinch of salt. Then stir in the eggs. Pour the dough through a sieve and let rest for 10 minutes.
Meanwhile, squeeze the spinach well and chop coarsely. Mix the ricotta, mascarpone, spinach, yolks and 1 tablespoon of Parmesan, season well with salt, pepper and grated nutmeg.
Preheat the oven to 220 °C and butter a baking dish.
Now bake 6 thin crepés one after the other in a little oil. Spread the filling on them, fold them in 2-3 cm on both sides and roll them up.
Cut each roll into 4 pieces and place them in the baking pan with the cut side facing up. Sprinkle the rolls with the remaining Parmesan, top with a few knobs of butter and bake in the preheated oven for about 10 minutes.