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  • Gnudi All' Acqua Al 2: Naked Ravioli

Gnudi All' Acqua Al 2: Naked Ravioli

Photo: Gnudi All' Acqua Al 2: Naked Ravioli

TOTAL TIME: 40 min
Prep: 20 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

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
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Directions

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 if 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.

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5

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  • on December 10, 2012

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    I have made this recipe many times for groups, and it is easy and delicious. Watch the water content in your ricotta. Mine is dry and makes forming the Gnudi easy. Have your favorite tomato sauce recipe ready along with good Parmesan for a great dish.

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  • on September 04, 2012

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    These is most Devine! Have made this 3 times and it is scrumptious!

    people found this review Helpful.
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  • on April 09, 2012

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    This tastes wonderful, even though I messed up the recipe. I didn't follow David's advice about draining the ricotta. If you're buying ricotta in the states, it probably has a lot more moisture than the kind he used in Italy. To keep the gnudi held together, make sure you drain it in a sieve for a while. Even if it falls apart, you can still spread all that goodness on some toasted bread. YUM!

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