Gnudi (Naked Ravioli Florentine style) - From the Recipe n.97 of Pellegrino Artusi

 

Gnudi (Naked ravioli Florentine style) - From Recipe n.97 of Pellegrino Artusi
Servings: 3

 

 

 

 

 

Ingredients
. 200 gr (1 cup) of already steamed and finely chopped swisschard or spinach
. 300 gr (1 1/4 cup) ricotta cheese
. 2 eggs
. 50 gr (1/2 cup) of finely grated Parmigiano
. Nutmeg, salt and pepper
. All purpose flour for the dust

For the seasoning

About 30 gr (2-3 tablespoons) butter and a generous dust of finely grated Parmigiano

Tools
A bowl where to mix the ingredients, a colander where to sift the ricotta, a pot and a skimmer to cook the Gnudi.

 

 

Instructions:

Steam, squeeze well the swiss chard or spinach tender leaves, chop it finely with a knife and put it in a large bowl.

Make sure that the ricotta is compact. If necessary put it to drain in a colander to remove the excess liquid, then pass the ricotta through a sieve and add it to the bowl.

Add all the other ingredients with a hint of grated nutmeg, a dust of salt and a grind of black pepper and mix well. 

In the meantime put a large pot filled half way of water on the stove to boil. 

 

Pour about 1/2 cup of flour on a board.

Using a teaspoon as a measuring bring a portion of mix and roll it on the flour, coating the surface and giving a round and oblung shape. You will get about 20 to 24 pieces.

Keep them on a tray and cook them in the boiling water. They will cook very quick, one minute or so. 

 

Seasoning

While they are cooking you can prepare a simple seasoning with the butter and the grated parmigiamo. Put the two ingredients in a bowl and mix them well with a tablespoon of the boiling water. When the Gnudi have cooked, using a skimmer, drain and through them in the seasoning and gently mix. 

Gnudi are delicate to cook. But: If you drain well the swiss chard and the ricotta and coat well each piece with the flour you will have no one disintegrated in the water. If you want to be sure of the result, cook one first and then the rest. 

Serve hot as a pasta course or a side dish to a stewed meat.