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Tuesday, July 23, 2019
 
 

“Nude” Ravioli
Serves 4

Ingredients:

1 1/2pounds spinach leaves, washed thoroughly
1/2 pound fresh Ricotta
1 1/4cups freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter, 2 tablespoons melted and 3 tablespoons cubed
8 sage leaves

Preparation:

Preheat the oven to 400°F
Cook the spinach in a covered 12-inch sauté pan over medium-high heat for 5 minutes. Remove from the pan, drain, cool, and squeeze dry. Mince the spinach, place it in a medium mixing bowl, and stir in the Ricotta, 3/4 cup of the Parmigiano, the salt, pepper, and nutmeg.

With moistened hands, shape the mixture into walnut-sized balls and arrange on an 11 x 17-inch baking sheet lined with parchment paper, about 1/2 inch apart. These are the ignudi. Pour on the 2 tablespoons of melted butter and sprinkle with ¼ cup of the Parmigiano. Bake in the preheated oven for 15 minutes.

Meanwhile, melt the 3 tablespoons of cubed butter with the sage in a 6-inch skillet over medium heat. Transfer the ignudi to a serving platter, pour on the sage butter, and sprinkle with the remaining 1/4 cup of Parmigiano. Serve hot.
(Micol Negrin, Rustico Regional Italian Country Cooking, 2002)

 
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