Best Naked Ravioli Recipes

GNUDI ALL' ACQUA AL 2: NAKED RAVIOLI

Gnudi All' Acqua Al 2: Naked Ravioli image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 large bunch raw spinach, washed, dried, trimmed and chopped
5 tablespoons/74 ml extra-virgin olive oil, plus extra for smearing hands
4 cloves garlic, finely chopped
1 pound/450 g fresh ricotta cheese
4 tablespoons/57 g freshly grated Parmigiano cheese, plus extra for sprinkling
Salt
All-purpose flour, if needed
20 cherry tomatoes, halved
4 to 8 fresh basil leaves, chopped

Steps:

Preheat the oven to about 400 degrees F. Saute the spinach with 3 tablespoons of olive oil and 1/2 the quantity of the garlic for a few minutes until soft. Let cool. Then in a bowl, combine the spinach, ricotta, Parmigiano and salt to taste. Add a small amount of flour, a little at a time, only if ricotta is filled with too much moisture. Combine the mixture thoroughly.
Smear some olive oil on your hands. Scoop mixture, in the amount of an egg, onto the palm of your hands and form into a compact ball. Repeat with the remaining mixture.
In a saucepan, heat up the remaining olive oil, then add the remaining garlic, cherry tomatoes and basil and cook for approximately 5 minutes. Spoon half the sauce into a baking dish, then add the "gnudi" balls and top with the remaining sauce. Sprinkle with Parmigiano cheese and bake for approximately 10 minutes, or until golden brown. Serve immediately.

NAKED RAVIOLI

Naked Ravioli image

There is an Italian name for pasta stuffing that is served outside of the pasta: nudi, as in naked ravioli. Often, nudi are served without any pasta at all, as a starter. I like them, however, on pasta, either with a light tomato sauce or - as in this recipe - with butter, sage and Parmesan. It's fresh ravioli made realistic.

Provided by Mark Bittman

Categories quick, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 pound veal
1/2 pound pork, or other ground meats
1 egg
1/4 cup grated Parmesan cheese, more for garnish
1/4 cup chopped fresh parsley leaves
1/4 cup minced onion
Salt and pepper to taste
1 pound fresh or dried pasta, any kind
4 tablespoons butter
20 sage leaves

Steps:

In a bowl, combine meat with egg, cheese, parsley, onion, and salt and pepper. Mix well but do not knead. Form into balls 1/2 inch in diameter. Refrigerate until ready to cook. Bring a large pot of water to a boil and salt it.
Cook meatballs in water for about 5 minutes; remove with a slotted spoon and keep warm. Cook pasta in same water until tender but not mushy. Meanwhile, in a medium pot cook butter and sage together until butter is light brown, about 5 minutes.
Before draining pasta, reserve a bit of its cooking water. Drain pasta, then toss it with butter-sage mixture and enough reserved water to make it saucy. Top with meatballs and serve, passing grated Parmesan at the table.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 421 milligrams, Sugar 2 grams, TransFat 1 gram

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