Gnudi - Naked Ravioli

• porce: Makes 4 portions

Ingredience

If you love spinach and ricotta, you’ll love this "pasta without the pasta" from Tuscany. Served in a delicious butter, sage and lemon sauce they are light, comforting and delicious. They can also be served in a simple tomato sauce. 🍅

Before cooking them, keep them in the fridge on a bed of semolina for at least 1 hour so they hold their shape well when cooking. You can also make them in advance as they keep well in the fridge for a few days. 👌

Here are the ingredients 👇 Or you can find the full written recipe on my website.

400g spinach

200g ricotta

1 small egg

50g Grana Padano or parmesan cheese

120g 00 Flour

Durum wheat fine semolina for resting the gnudi

90g butter

2 sprig of sage

1 lemon

Fine sea salt

Freshly ground pepper