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Ravioli nudi
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Indulge in a flavorful journey with spinach and ricotta stuffed ravioli in a savory sage butter sauce.
Ingredients:
  • 350g (1 1/2 cups) ricotta
  • 250g frozen spinach, thawed, excess liquid removed
  • 40g (1/4 cup) plain flour
  • 20g (1/4 cup) finely grated parmesan
  • 2 egg yolks
  • Pinch of ground nutmeg
  • 40.00 ml plain flour, extra, to dust
  • Finely grated parmesan, extra, to serve
  • 80g unsalted butter, chopped
  • 12 fresh sage leaves
  • 21.00 gm fresh lemon juice
Instructions:
  • Prepare 2 baking trays with non-stick baking paper. Mix ricotta, spinach, flour, parmesan, egg yolks, and nutmeg in a bowl. Season with salt and pepper. Shape 1 teaspoon of the mixture into an oval and place on the trays. Continue making ovals with the remaining mixture. Cover and refrigerate for 2 hours before serving.
  • - Bring a large pot of salted water to a boil. - Lightly dust a work surface with extra flour and coat one-quarter of the nudi with it. - Cook in the boiling water for 2 minutes until they float to the surface. - Transfer cooked nudi to a warmed bowl using a slotted spoon and cover. - Repeat with the rest of the nudi in 3 more batches, bringing the water back to a boil each time.
  • First, melt the butter in a saucepan over medium heat until foaming, which should take about 3 minutes. Sauté the sage until it starts to brown, around 2-3 minutes. Stir in the lemon juice. Drizzle the sage butter over the nudi, mix well, then serve in individual dishes. Finish off by drizzling any leftover sage butter and sprinkle extra parmesan on top before serving.

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