First of all, stew the spinach: put them, after having washed them well, in a non-stick pan with a lid and let them dry, then remove the lid and let them dry a little, then blend them.

Prepare the pasta: put the flour in a bowl, put the eggs in the center and start beating them with a fork, then add the spinach and begin to incorporate the flour gradually.
Finally, transfer the packaging on the work surface to work it well with your hands until you get a smooth and homogeneous, non-sticky dough: cover it with cling film and let it rest at room temperature for 30 minutes.

Prepare the filling: sauté the speck in a non-stick pan over medium heat to melt the fat and brown it.
Put the ricotta in a bowl and mix it with the Parmesan, the nutmeg and a pinch of salt: at this point you can also add the speck (after it has cooled) or keep it aside and add it separately to the filling, placing it on top of the ricotta. like i did.

Take the dough, divide it into 4 parts and roll it out 1 at a time, first flattening it well with a rolling pin, then passing it through the machine: you will need to obtain a thickness of 2-3 mm.

Obtain the saplings from the strips of rolled out dough, add in the center, vertically, a little topping (I put the ricotta cream separately and then on top of a few cubes of speck), then cover with other saplings, wetting the edges with a little water before overlapping them, so that they seal well.

As they are ready, stack your saplings on a tray, then boil them for a couple of minutes in lightly salted boiling water, then drain and sauté them in a pan with butter and sage.

The stuffed pasta trees are ready, you just have to serve them and decorate with pink pepper, star anise and parmesan (to simulate snow).