Much as I like the pasta pockets that house typical ravioli filling, I think I preferred this. You got more of the cheesy filling this way! I was a little terrified as I began to drop balls of the mixture into the boiling water, certain I would watch it all fall apart before my eyes. While a little sloppy, they held together fairly well. I froze about half of them (froze first on a cookie sheet before transferring to a freezer bag) and when I made the batch straight from the freezer they held their shapes much better. In other words, this is a great make-ahead meal! I didn't include the tomato sauce recipe below because I wasn't crazy about the one in the original recipe. I recommend serving with your favorite homemade or store-bought sauce.
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Ravioli Nudi in Tomato Sauce
from Food & Wine Magazine
*makes about 20-25 ravioli nudi (serves 4)
-2 tbsp olive oil
-2 onions, chopped (divided)
-2 lbs spinach, chopped
-1 1/2 tsp salt
-3/4 cup ricotta
-1/4 cup grated Parmesan
-2 eggs, beaten to mix
-grated zest of 1 lemon
-1/8 tsp grated nutmeg
-pinch of cayenne
-3-5 tbsp flour
-2 cups your favorite tomato sauce, heated
1. Heat 1 tbsp olive oil over medium-low heat. Add half of the onions and cook until translucent, stirring occasionally. Increase heat to medium-high and add the spinach with 1 tsp of salt. Cook, stirring, until all liquid is evaporated (about 10 minutes). Drain and press remaining liquid from the spinach.
2. Add spinach to a large bowl with the ricotta, Parmesan, eggs, remaining onions, lemon zest, nutmeg, cayenne, and flour. Bring a medium pot of salted water to a simmer. Drop tablespoon-sized dumplings into the simmering water. Cook until firm, about 3 minutes. Remove with a slotted spoon and place on a plate lined with paper towels to drain. Serve with heated tomato sauce.