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