HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Holiday Feature

 

Ravioli Nudi
(Naked Ravioli)

 
Ravioli Nudi (Naked Ravioli)

This dish gets its name from the fact that it is really the filling of the ravioli without the pasta. I guess somebody was feeling lazy, didn't want to bother making the pasta, and wound up with a new recipe. This dish offers the best of the ravioli without the heaviness of the pasta, so it's perfect for a light first course. Don't drown these delicate ravioli in tomato sauce. I recommend serving them with just a little butter spooned on top.

Serves 4 as a first course

  • 1/2 pound ricotta cheese
  • 2 pounds fresh spinach, center ribs removed, washed
  • 5 extra-large egg yolks
  • 3/4 teaspoon grated lemon zest
  • 1-1/2 cups grated Parmesan cheese
  • pinch of cayenne pepper
  • salt and freshly ground black pepper to taste
  • 1 tablespoon flour
  • 1/4 cup butter

Drain the ricotta in a colander.

Blanch the spinach in a large pot of salted water over high heat for about 5 minutes. Drain and cool under cold water. Squeeze the spinach in a dish towel until completely dry. (If it is at all wet you will have problems later.) Chop the spinach very fine.

Combine the ricotta, egg yolks, lemon zest, 1 cup of the Parmesan, and the chopped spinach in a mixing bowl. Mix well and season with the cayenne, salt, and pepper. Add the flour and mix well.

To form the ravioli, wet your hands in cold water and, taking 1 tablespoon of the mixture at a time, form into little balls.

Bring a large pot of lightly salted water to a gentle boil over medium-high heat. Cook the ravioli in small batches until they float, about 2 minutes. Remove with a slotted spoon and place in a serving dish. Sprinkle with the remaining 1/2 cup Parmesan cheese. Melt the butter in a skillet and spoon over the ravioli. Serve immediately.

From:
Little Italy Cookbook
by David Ruggerio
Melanie Acevedo, Photographer
Artisan, October 1997, $29.95
Reprinted by permission

 

Buon Natale: Christmas Eve Italian Style

  • Recipes
  • About the Books:
 
Holiday Recipe Headquarters
 

Copyright © 1997, Kate Heyhoe. All rights reserved.

This page created 1997 and modified November 2006.


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,