For the pasta dough, rinse the spinach leaves, clean them and cook them dripping wet at a mild temperature for about 5 min and cool them a little bit. Squeeze the spinach very well in a kitchen towel. Season with salt, pepper and nutmeg (freshly grated). Finely grind the spinach with the hand blender. Pour the flour into a large bowl. Press an indentation in the center. Add the olive oil, salt, eggs and spinach to the hollow. Knead everything together on the floured surface to form a smooth dough (about 15 min). Wrap the dough in plastic wrap and let it rest for half an hour. For the farce, break the crab tails out of their shells, score them lengthwise on the back and remove the intestines. Chop the meat medium fine. Cut chili peppers in half lengthwise, remove seeds and finely dice. Chop parsley finely. Mix parsley, chili pepper, shrimp meat, ricotta and the butter. Season with salt and pepper. Leave the farce to cool. For the sauce, cut the peppers in half, remove the seeds, place skin side up on a baking sheet and flatten. Grill under the heated broiler on the 3rd rack from the bottom for about 15 min until the skin turns black and blisters.
Cool the peppers covered with a damp dishcloth. Then skin and finely dice them. Set aside a handful of diced peppers. Finely dice the onion and garlic. Heat butter and olive oil, add onion and garlic.