Wash the spinach, remove the tough stems and blanch briefly in boiling salted water.
Rinse with ice cold water and squeeze well to remove excess liquid.
Finely chop the spinach.
Knead the spinach in a bowl with the ricotta, half the lemon zest, the Parmesan, eggs and flour to a smooth dough. You may need to add a little extra flour. Season with salt, pepper, cayenne pepper and nutmeg.
Use damp hands to shape into small dumplings.
Place in a pan of boiling salted water. Cook for 10 minutes at just below the boiling point.
Heat the butter in a pan until frothy.
Peel the garlic, cut into slices and add to the butter with the sage leaves and the remaining lemon zest. Season with salt and allspice d'Espelette. Drain the dumplings and arrange on plates. Drizzle over the butter. Garnish with salad as needed.