Cook the pasta in salted water according to the instructions on the packet. In the meantime, finely chop the spinach, sweat the onion and garlic in the butter, add the spinach and let cool down a little.
Add the ricotta, parmesan and chives, season with nutmeg, salt and pepper and stir well. Add the cream and heat everything again.
Add the pasta to the sauce, stir and then serve.
Tip: If you leave out the cream, the sauce is perfect for filling ravioli.