A great pasta dish for any occasion:
Prepare spinach and chop. Add chives, onion, breadcrumbs, mint, nutmeg and eggs and mix well. Stir in flour and a little salt well. The dough should be thick.
Bring the salted water to a boil and cook the dough in the salted water until tender. When the capunet rise to the surface, they are ready, remove them with a slotted spoon, drain them and keep them warm on a platter.
To serve, sprinkle the grated cheese between the capunet. Heat the butter, add the garlic and spread evenly over the capunet.