Ravioli Gnudi: Spinach and Ricotta Dumplings
Ravioli Gnudi are delightful spinach and ricotta dumplings, offering all the filling of classic ravioli without the pasta dough. Easy to prepare and full of flavor, they are perfect for any occasion.
Equipment
- medium pot
- large skillet
- slotted spoon
Ingredients
Main Ingredients
- 1 package frozen chopped spinach 10-ounce or 283-gram, thawed
- 1 cup whole-milk ricotta 215 grams
- 1 large egg
- 1/2 cup grated parmesan cheese 50 grams, plus more to serve
- 1 pinch freshly grated nutmeg optional
- 1 teaspoon kosher salt
- freshly ground black pepper
- 1/3 cup all-purpose flour 45 grams
- fresh sage leaves a few
- 4 tablespoons salted butter 55 grams, plus more if needed
Instructions
Preparation
- Squeeze the thawed spinach to remove water and dry on a paper towel.
- Chop spinach, mix with ricotta, egg, parmesan, nutmeg, salt, pepper, and flour until well combined.
Cooking
- Shape the mixture into balls and refrigerate for 30 minutes.
- Boil gnudi in salted water until they float, about 3 minutes.
- Melt butter in a skillet, add sage, and fry until fragrant.
- Pan-fry gnudi in butter until golden brown on each side.
- Serve with brown butter and additional parmesan.
Notes
For best results, ensure spinach is thoroughly dry before use and simmer water gently to prevent gnudi from breaking. Chill gnudi before cooking to help them hold together.