Monday, October 12, 2009

Gnudi...or naked ravioli

A few weeks ago I was looking for ideas to use up some ricotta (been traveling so I'm a little behind on blogging!). Elly recommended this Giada recipe for Gnudi. I had never heard of it before, so did some research and found out that gnudi is pretty much ravioli without the pasta...just the filling.

I used fresh spinach instead of frozen. I threw a full bag of it into the water as it was coming to a boil, and removed it after 30 seconds. After squeezing out all of the water, I roughly chopped it. I also added 2 cloves of garlic to the recipe.

  • 1 cup whole milk ricotta cheese
  • 1 pound frozen spinach, thawed and squeezed dry (I used 1 bag of fresh spinach)
  • 1 cup grated Parmesan
  • 2 eggs
  • 2 egg yolks
  • Added: 2 cloves garlic, pressed
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoons all-purpose flour, plus 1 cup for coating
  • 1 jar store bought marinara sauce, heated


  • Bring a large pot of salted water to a boil. (this is when I quickly wilted the fresh spinach)
  • 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 (this is easier to do if your hands are wet).
  • 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.

Having never had gnudi, I didn't know what to expect. They were good, but I could taste too much of the flour. The recipe made 10 nice sized gnudi.

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