Gnudi All' Acqua Al 2: Naked Ravioli
Serves: 4
Aurelia Collier
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat the oven to about 400 degrees F
2
Saute the spinach with 3 tablespoons of olive oil and 1/2 the quantity of the garlic for a few minutes until soft
3
Let cool
4
Then in a bowl, combine the spinach, ricotta, Parmigiano and salt to taste
5
Add a small amount of flour, a little at a time, only if ricotta is filled with too much moisture
6
Combine the mixture thoroughly
7
Smear some olive oil on your hands
8
Scoop mixture, in the amount of an egg, onto the palm of your hands and form into a compact ball
9
Repeat with the remaining mixture
10
In a saucepan, heat up the remaining olive oil, then add the remaining garlic, cherry tomatoes and basil and cook for approximately 5 minutes
11
Spoon half the sauce into a baking dish, then add the "gnudi" balls and top with the remaining sauce
12
Sprinkle with Parmigiano cheese and bake for approximately 10 minutes, or until golden brown
13
Serve immediately