Ravioli nudi (Naked ravioli)
- Preparation time: 30 minutes
- Cooking time: 15 minutes.
- 2kg fresh spinach.
- 500g ricotta.
- 2 eggs.
- 150g Parmesan.
- 2 tbsp flour.
- Salt.
- Pinch of nutmeg.
|
|
Clean and wash the spinach. Cook for ten minutes in a saucepan with just a small amount of boiling, salted water. When cold, squeeze out the excess water and chop finely. Place in a large bowl with the ricotta, eggs, grated parmesan, flour and a pinch of nutmeg. Mix well until all the ingredients are thoroughly blended together. Form the mixture into small pellets, or as Artusi suggests, little croquette-shaped cylinders, about three centimetres in diameter. Coat with bringing approximately three litres of water to the boil. Add the salt and drop in the "naked" ravioli. They are cooked when they rise to the surface. Remove with a strainer and serve immediately in warmed bowls with a sauce. You will need about nine little ravioli per person.
The most suitable sauces for this dish are tomato or sage and butter or Florentine meat sauce.
This variation of ravioli is known as
gnudi (naked) in Florence and Domenico Romoli gave this name, which is a dialectal corruption of the Renaissance term
ignudi to his recipe.
