Ravioli Nudi

Ravioli Nudi

1 bunch spinach, washed & stems removed

1/4 cup onion, minced

2 TBS extra virgin olive oil

15 oz. ricotta

1/4 cup prosciutto, finely minced

1/2 cup + 2 TBS Parmesan Reggiano cheese, grated

1 egg

3/4 cup all purpose flour (plus extra for rolling ravioli)

pinch of nutmeg, grated

butter, melted

salt and pepper

In a large saucepan, cook the spinach in a cup of boiling water until tender, about 3-4 minutes. Drain thoroughly and squeeze out any additional liquid. Chop the spinach, place in a bowl and reserve. Sauté onion in olive oil until golden brown and add to the bowl with remaining ingredients, reserving 2 T. of Parmesan cheese and the butter. Mix thoroughly. Sprinkle your hands with some of the extra flour and roll small balls, about ½ inch in diameter. Place on a floured cookie sheet. Bring a large pot of water to a boil. Turn down to a simmer and add the ravioli in 2 or 3 batches. Cook for 2-3 minutes until tender and ravioli floats to the top. Toss with butter and remaining Parmesan cheese. Season with salt and pepper. Serve in warm bowls.

Serves 6.

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