Gnudi (Naked ravioli)

Difficulty: Medium

Prep time:  30 mins

Cooking time: 1min

Serving: 2 people

Ingredients:

200 gr spinach

200 gr ricotta

2 eggs

2 tablespoons IMPRONTA EVOO

3/4 cup flour, plus more for dusting the outside ( Italians use 00 lighter flour)

1/4 tsp nutmeg

salt

3 Tbsp parmesan cheese grated

Instructions:

Cook spinach in very little water. Drain and squeeze out all excess water. Chop finely.

Place in a large bowl and add ricotta, eggs, parmesan, and flour.

Season the spinach mixture with salt, and nutmeg, and drizzle a couple of tablespoons of  IMPRONTA EVOO. Blend well.

Bring to boil a large pot of salted water. Lower to simmer.

Form the gnudi by using a tablespoon or, using floured hands, make small walnut-sized dumplings.

Be sure the gnudi are covered with a good coating of flour before poaching, this is their protection.

Drop a few at a time into salted water.

They will drop to the bottom and then float to the top when done.

Let simmer 20-30 seconds more before removing with a perforated ladle.

Place in a warm oven in an ovenproof dish until ready to serve.

They are wonderful topped with fresh sage leaves sauteed in butter until crisp.

Pour butter and sage on top of the ravioli.

Toss gently and serve with parmesan cheese.

They cook quickly, but sometimes you want to prepare ahead of time. You can precook the gnudi and they can stay hot or be reheated in the oven.

They are great with a simple flavorful tomato sauce, I place them on the tomato sauce and then add some grated Parmigiano.