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Wednesday, January 2, 2013

Ravioli Nudi in Tomato Sauce

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In case you were confused, ravioli nudi is basically the polite way of saying naked ravioli. For you carb lovers, my apologies. You can definitely serve this with lots of bread on the side to make up for the pasta that is mysteriously absent from this dish. I have nothing against pasta. I found this recipe while searching for a way to use up some leftover ricotta. Food and Wine magazine delivered with ravioli nudi! I figured it's a nice "light" way to kick off the year, considering how many of you made resolutions yesterday.
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.

One Year Ago: Quinoa Fried Rice
Two Years Ago: Spicy Pasta with Sweet Potatoes
Three Years Ago: Caramelized Onion and Goat Cheese Pizza

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.