Naked Ravioli

Naked Ravioli also known as Gnudi are basically the best part of a ravioli- the inside! Made with spinach and ricotta these soft dumplings can be made carmelized in butter or boiled and then topped with a pomodoro sauce.

In the below video courtesy of Fabio Viviani, he makes these naked ravioli carmelized in butter to avoid any sogginess boiling the dumplings could create. Then he tops them with a brown butter sage sauce.

Yield: 24-28 ravioli


2 lbs. chopped baby spinach, wilted (boiled for about a minute and drained thoroughly (about 4 lbs. raw)

2 lbs. ricotta cheese

1 cup Parmesan cheese, grated

2 tbsp. salt

2 tbsp. pepper

1 tsp. fresh ground nutmeg

1 egg


Preheat oven to 375°.

Mix together all ingredients in a large bowl.

With an ice cream scoop, portion out 2-oz balls onto an ungreased cookie sheet.

Shape each ball into a football shape.

Bake approximately ten to fifteen minutes, until the outside starts to dry out, and the tops start to brown.

Serve with brown butter sage sauce. 

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