NAKED RAVIOLI
Ravioli without the fuss of making the pasta shell. Perfect served with a side of spring vegetables.
Provided by Sackville
Categories Spinach
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil the spinach and Swiss chard in salted water for 10 minutes.
- Drain, cool, squeeze dry and chop finely.
- Place the chopped greens in a bowl along with the ricotta, gorgonzola, egg yolks and two-thirds of the Parmesan.
- Mix and season with salt and pepper.
- Spread the flour on a board, then take the ravioli mixture out by the tablespoon and roll it in the flour, forming a small ball.
- Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.
- They will rise to the top when done.
- Continue until all the ravioli balls are cooked.
- Melt the butter over a low heat, then serve immediately, mixed with the left over Parmesan and sage leaves.
Nutrition Facts : Calories 891.9, Fat 70.7, SaturatedFat 43.5, Cholesterol 325.6, Sodium 1637.5, Carbohydrate 31.6, Fiber 2.7, Sugar 1.6, Protein 34.7
GNUDI
Provided by Giada De Laurentiis
Categories appetizer
Time 23m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
- Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
- Arrange gnudi on a platter and lightly drizzle with marinara sauce.
GNUDI ALL' ACQUA AL 2: NAKED RAVIOLI
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to about 400 degrees F. Saute the spinach with 3 tablespoons of olive oil and 1/2 the quantity of the garlic for a few minutes until soft. Let cool. Then in a bowl, combine the spinach, ricotta, Parmigiano and salt to taste. Add a small amount of flour, a little at a time, only if ricotta is filled with too much moisture. Combine the mixture thoroughly.
- Smear some olive oil on your hands. Scoop mixture, in the amount of an egg, onto the palm of your hands and form into a compact ball. Repeat with the remaining mixture.
- In a saucepan, heat up the remaining olive oil, then add the remaining garlic, cherry tomatoes and basil and cook for approximately 5 minutes. Spoon half the sauce into a baking dish, then add the "gnudi" balls and top with the remaining sauce. Sprinkle with Parmigiano cheese and bake for approximately 10 minutes, or until golden brown. Serve immediately.
NAKED RAVIOLI
There is an Italian name for pasta stuffing that is served outside of the pasta: nudi, as in naked ravioli. Often, nudi are served without any pasta at all, as a starter. I like them, however, on pasta, either with a light tomato sauce or - as in this recipe - with butter, sage and Parmesan. It's fresh ravioli made realistic.
Provided by Mark Bittman
Categories quick, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a bowl, combine meat with egg, cheese, parsley, onion, and salt and pepper. Mix well but do not knead. Form into balls 1/2 inch in diameter. Refrigerate until ready to cook. Bring a large pot of water to a boil and salt it.
- Cook meatballs in water for about 5 minutes; remove with a slotted spoon and keep warm. Cook pasta in same water until tender but not mushy. Meanwhile, in a medium pot cook butter and sage together until butter is light brown, about 5 minutes.
- Before draining pasta, reserve a bit of its cooking water. Drain pasta, then toss it with butter-sage mixture and enough reserved water to make it saucy. Top with meatballs and serve, passing grated Parmesan at the table.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 20 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 421 milligrams, Sugar 2 grams, TransFat 1 gram
GNUDI CON LA ZUCCA: NAKED RAVIOLI WITH SQUASH
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat 1/4 cup extra-virgin olive oil in a saucepan. Add the butternut squash, salt, and pepper and saute until the butternut squash is fork tender. Transfer the squash mixture to a bowl. Using the back of a fork, mash until the squash is an even mixture. Let cool. Add the ricotta cheese, 1 cup Parmigiano cheese, flour, and an egg. Mix thoroughly until the mixture becomes a soft dough.
- Using your hands, scoop enough of the mixture to roll into the size of a golf ball. Repeat with the remaining mixture.
- Place the gnudi balls in a pot of boiling salted water for about 1 minute, or until they float to the surface. Drain and plate.
- Drizzle the gnudi balls with the remaining extra-virgin olive oil and sprinkle with Parmigiano cheese.
BAKED RAVIOLI
Baking pasta with cheese on top creates a chewy and crispy topping kids will love. You can assemble the dish ahead and refrigerate it, then bake it right before dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
- Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
- Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
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