Ravioli Nudi

Ingredients

Spinach

500g, fresh

Ricotta cheese

250g

Parmesan cheese

50g, plus extra for serving

Eggs

2

Nutmeg

1/4 teaspoon, freshly grated

All-purpose flour

100g, plus extra for dusting

Salt

to taste

Black pepper

to taste

Butter

50g

Sage leaves

10

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.