Home Search Sitemap About Us Contact Us
Tuesday, November 28, 2023

“Nude” Ravioli
Serves 4


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


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)

Back to previous page


The opinions and interpretations in this publication are those of the author and do not necessarily reflect those of the Government of Canada.


Copyright © 2005 Windsor Mosaic Website. All rights reserved.