Nude Ravioli (Ravioli Nudi)

iterally translated, this is nude ravioli, without its cloak of pasta. It began as a way of using up left over ravioli filling, but soon became popular as a dish in its own right. It is quick and easy to make and a perfect entrée dish. Traditionally, the spinach dumplings are served with salsa al pomodoro or melted butter with a grating of Parmigiano over the top, but you can serve them with this creamy gorgonzola sauce, which combines beautifully with the flavours of the spinach and ricotta.

Serves 6

For the ravioli nudi

600g ricotta

1 bunch English spinach

1 egg

2 tbsp grated Parmigiano

2 tbsp plain flour

Wash spinach and cook in boiling, salted water for 4-5 minutes. Drain in a colander and cool under cold water. Using your hands, squeeze out excess water. Chop spinach very finely and place in a mixing bowl, add ricotta, egg, Parmigiano and flour and blend well with a wooden spoon.

Coat your hands with flour to help stop the mixture sticking to you when rolling. Scoop a dessert spoonful of mixture into the palm of your hand and lightly roll into a ball, coat with a little more flour and place onto a floured tray. Repeat until all mixture is finished. Meanwhile bring a large saucepan of salted water to the boil. Add ravioli one at a time. Cook for approximately 5 minutes or remove when they rise to the surface using a slotted spoon. Place several ravioli in each serving dish.

For the Gorgonzola sauce

200g Gorgonzola (Italian blue cheese)

300ml cream

Pinch of salt

Place all ingredients into a saucepan and heat gently. Continue stirring until blended. Coat the ravioli with Gorgonzola sauce and serve.

Chef’s note: The ricotta must be dry. If it is watery, place it in a strainer overnight in the fridge. Do not prepare the mixture until you are ready to cook it.

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