Spinach and Ricotta Gnudi – Naked Ravioli

Naked Ravioli - Faeto Country House b&b in Florence Tuscany

INGREDIENTS
1 kg Fresh Spinach
1 kg Goat’s milk Ricotta Cheese
5 Eggs
100 g All-purpose Flour
200 g Grated Parmesan
100 g Butter
15 Bay leaves
Pinch of grated Nutmeg
Salt
Ground Black Pepper

FOR THE GNUDI
Wash carefully the spinach in cold water. Bring lightly salted water to a rapid boil in a large pot and cook the spinach for few minutes. Drain and press out excess water. Once the spinach are cooled down, squeeze them until dry and finely chop them on a cutting board. Mix the chopped spinach, eggs, ricotta cheese, 100 g grated parmesan, few scraping of nutmeg and a pinch of salt and pepper in a large bowl. Have a taste to check the balance of seasoning is right and adjust nutmeg, salt and pepper in case.

Roll the mixture into small, flattened 2-3 cm balls. Dredge the formed gnudi in flour to coat, tapping off the excess.
Arrange gnudi on a platter coated with cooking paper, dusting with corn flour to prevent sticking.
Bring salted water to boil in a large pot and slide formed gnudi into the water, carefully and slowly. Be careful not to overcrowd the pot, cook in batches if necessary.

FOR THE SAUCE
Gnudi are traditionally served with bay leaves and butter: slowly melt the butter in a frying pan on a medium heat and flavour adding bay leaves. Scoop the gnudi directly from the water into the frying pan.
Serve gnudi with freshly grated parmesan cheese.

Otherwise serve gnudi with fresh chopped cherry tomatoes and basil e: buon appetito!