Chef Andrea from the Discover Tuscany Team
insists that cooking should be fun and easy ! - Its not true that the best dishes are the most complicated ones. Ravioli gnudi are traditional small ricotta and spinach "dumplings" cooked in boiling water - however if you don't have expereience, is very easy to plop the little balls in boiling water and watch them come apart. His solution is to place the ravioli gnudi in a casarole dish and cook in the oven !
Chef Andrea has found that it is possible to find "passable" (an Italian would never admitt to finding great ingredients outside of their homeland) in many speacialized Italian shops. The best is made with sheep's milk, however cow's milk ricotta can be used as an acceptable substitute.
Ravioli Gnudi
con Ricotta e Spinaci
Spinach
Ricotta cheese
Eggs
Grated Parmesan Cheese
Nutmeg, salt and pepper
Flour
Butter
Sage
Boil the spinach with salt – fully drain – let cool – chop finely
Mix spinach and ricotta cheese together
Beat in the eggs
Add spinach, salt and pepper to taste
Add a touch of nutmeg
Use flour to create a thick and consistent dough
Make little balls and place in a casserole dish, place butter and sage on top and place in oven
Suggestions for Ravioli Gnudi from the Discover Tuscany Team:
The butter and sage dressing is a classical and simple condiment normally used to permit the fresh and authentic flavours of a pasta come through. However this dish, naturally lends it self to a condiment made with four cheese or the creamy white béchamel sauce mixed with ragů (home made meat sauce) or even a fresh made salsa (typical Italian tomato sauce). Pour the condiment over the pasta and cook it in the oven till the sauce has a light crispy crust to it and serve toasty warm - not boiling hot.
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