Spinach and Ricotta Malfatti - Malfatti di spinaci e ricotta

• 120 g Parmesan cheese cut in pieces (2 cm)
• ½ lemon thin peelings of skin only
• 500 g fresh spinach leaves
• 40 g plain flour
• 200 g semolina plus extra for dusting
• 250 g ricotta cheese
• 1 large egg
• ¼ tsp ground nutmeg
• 1 tsp fine sea salt or to taste, plus extra for cooking
• 2 pinches ground black pepper or to taste
• 2 pinches dried chilli flakes
• water for cooking

To Serve

• 1 Tbsp olive oil for frying
• 100 g salted butter diced, for frying
• 10 - 12 fresh sage leaves for frying
• fine sea salt to taste
• dried chilli flakes for serving (optional)