Clean and rinse spinach. Cook in enough boiling salted water for just under 1 minute. Drain, rinse and drain when cool. Remove peel from onion and cut into fine rings. Heat oil in a frying pan. Sauté onion until translucent. Remove ginger from peel and chop finely, add. Add spices and sauté briefly. Mix in crème fraîche. Season sauce with salt, sugar and juice of one lemon. Simmer for 2 minutes over medium heat.
Turn on oven broiler. Squeeze spinach and form 3 nests from it. Place in an ovenproof dish and baste with sauce. Mash ricotta with a fork and shape into the nests. Bake on the middle shelf for 3-5 minutes.
Tip: Always use aromatic spices to refine your dishes!
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