Cut in 2, 3 or 4-inch rounds using a cookie cutter.
In a medium-sized bowl combine ricotta, parmesan, spinach, egg, pepper and nutmeg. Mix it all together. Put the filling in a zip top bag and snip one corner off for easy piping of the filling. Pipe about ½ teaspoon of the filling into the center of each round.
Beat together the egg and water. Brush egg wash on half of the round. Fold over and gently press to seal. Bring the 2 ends together and seal with a little bit more of the egg wash and fold up the edge.
Place on a sheet pan, lined with parchment paper dusted with flour to keep from sticking while you work on the rest.
Boil for 3-5 minutes until they float to the surface.