Teresa's Recipes
Ravioli Nudi
Dive into the rich flavors of Italy with Ravioli Nudi, also known as 'naked ravioli'. This Tuscan delicacy, dating back to the Renaissance era, is a light yet satisfying dish featuring a delightful blend of spinach and ricotta cheese filling without the traditional pasta casing. Each bite offers a creamy, savory experience that's sure to leave you craving more.
Ingredients
- 500g, fresh Spinach
- 250g Ricotta cheese
- 50g, plus extra for serving Parmesan cheese
- 2 Eggs
- 1/4 teaspoon, freshly grated Nutmeg
- 100g, plus extra for dusting All-purpose flour
- to taste Salt
- to taste Black pepper
- 50g Butter
- 10 Sage leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Calories: 400
- Fat: 20g
- Carbs: 30g
- Protein: 20g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Wash the spinach thoroughly and cook it in a pan with a small amount of water for about 5 minutes until wilted. Drain it well and once cool enough to handle, squeeze out extra moisture and chop it finely.
- In a large bowl, mix together the finely chopped spinach, ricotta cheese, grated parmesan cheese, eggs, freshly grated nutmeg, flour, salt, and pepper until well combined.
- Lightly dust your hands and a tray with flour. Form small balls from the spinach-ricotta mixture and place them on the flour-dusted tray.
- Bring a large pot of salted water to a boil. Gently drop the ravioli nudi into the water and cook them until they float to the surface, which should take about 3-5 minutes.
- While the ravioli nudi are cooking, melt the butter in a separate pan over medium heat. Add the sage leaves and cook until the butter starts to brown.
- Using a slotted spoon, carefully remove the cooked ravioli nudi from the boiling water and add them to the pan with the browned butter and sage. Toss gently to coat.
- Serve the ravioli nudi immediately, topped with a generous sprinkle of extra parmesan cheese. Enjoy the creamy, melt-in-your-mouth goodness of this timeless Italian dish.