“A tavola non si invecchia”. - Italian proverb (At the table with good friends and family you do not become old).

Sharing authentic Italian recipes entrusted upon me through the privilege of being invited into many Italian homes and kitchen’s abroad. I travel, cook, eat, share, learn and photograph my experiences, a truly soul enriching journey. There are now over 100 recipes on this blog to search from. I am a Melbourne born girl who now resides in Pietrasanta, Italy. Sharing my love for food and all things Italian with you. I am not a professionally trained chef, just a person that really loves cooking and has made my passion my reality! Through talent and drive I now work as a private chef in some of the most prestigious private villa`s here in Tuscany, Italy!

Saturday, December 10, 2011

Ravioli nudi (naked ravioli)


The soft texture of these delightful little parcels deliver such a delicate flavour. I made these with a friend and they were so much fun to make together as we laughed and made mess whilst assembling.  Ravioli nudi is essentially "ravioli senza pasta" (without pasta).  Not adding pasta to this dish makes for a much lighter course, perfect as a first course.  We opted to serve this with a simple tomato sauce as we have seen in local restaurants in Tuscany, however traditionally they can also be served with a simple butter and sage sauce. I first discovered these moist delights in Florence as was instantly hooked. Ricotta is one of my weaknesses and spinach is so good for you (that`s how I can justify it)! Top with some freshly grated aged parmesan cheese and you have a winner of a plate!
What you need:
Two kilos of fresh spinach
500 fresh cow’s ricotta
Two eggs
150g fresh grated Parmesan cheese
One teaspoon of fresh grated nutmeg
Salt and pepper to taste
Half cup of flour

For a quick tomatoes sauce:
Two cans of Italian tomatoes
One onion
¼ cup Italian extra virgin olive oil
Two garlic cloves
Salt and pepper
How to make:
1: Clean and wash the spinach, then cook for about ten minutes in a saucepan with just a small amount of water and salt.
2: When the spinach has cooled squeeze out all of the excess water and chop finely, set aside
3: In a large bowl combine the ricotta, eggs, Parmesan, two tablespoons of flour, nutmeg and salt and pepper.  The mixture will be sticky but make sure it is possible to form balls, if not add more flour.  Taste mixture and add more nutmeg, salt and pepper if needed
4: Form the mixture into small balls roughly 2-3cm in diameter, then coat the balls in flour and set aside until you have completed all of the ravioli
5:  Boil ravioli in boiling salted water until they are cooked.  They are ready when they rise to the surface of the water, roughly ten minutes
6: Serve with your favourite sauce immediately. 
7: Top with freshly grated Parmesan cheese
How to make the sauce:
1: Cut the onion and garlic finely, and then cook in olive oil on a low heat until soft and translucent.  Add a little salt to the pan to prevent the onion and garlic from over cooking.
2: Add the canned tomatoes, salt and pepper to taste and simmer for about twenty minutes
3: Use a blender to puree the mixture to desired consistency

Buon apetito

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