Winter Greens Pasta Filling

1. Heat the olive oil over medium heat in a large saute pan with a lid. Add the garlic and cook until sizzling and golden around the edges, 3 to 4 minutes, turning occasionally.
2. Reduce heat to medium-low and carefully add half of the greens. Drizzle over 1 tablespoon of water and sprinkle with salt. Cover and steam until wilted, approximately 2 minutes. Transfer to a heat-proof bowl, leaving the garlic behind. Repeat the process with the remaining greens. Reserve the garlic.
3. Line a sheet pan with a clean dish cloth. Spread the greens over the towel and allow to cool. Gather the corners of the cloth and wring out as much water as possible. Pat the greens dry again.
4. Combine the greens, garlic, cheeses (Parmigiano Reggiano, mozzarella, mascarpone), nutmeg, and a pinch of salt and pepper in a food processor. Pulse in short bursts until the greens are finely chopped and the mixture is homogeneous. Adjust seasoning to taste.
5. Transfer the filling to a piping bag and refrigerate until ready to use for your pasta.