Instructions: In a large saucepan, cook spinach in a small amount of water until tender.

Drain and cool. Squeeze spinach dry; chop in a blender or food processor. Add ricotta cheese, Parmesan cheese, egg yolk, salt, pepper and nutmeg. Process until fairly smooth. Roll out pasta and cut into 2 inch squares. Put 1/2 tsp filling in the middle of each square. Fold in half to make a triangle; press edges to seal. Wrap long side of triangle around index finger; press ends together. Leave on a towel to dry, turning after 1 hour. Cook cappelletti in a large saucepan of boiling water for 10 to 15 minutes or until tender but firm.

In a small saucepan, melt butter; stir in herbs and lemon juice. Drain cappelletti; put into a heated serving dish. Add herb butter sauce; stir thoroughly. Serve at once.

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