Chef Paulette's Ravioli Nudi 6/12/15 - WSMV News 4

Chef Paulette's Ravioli Nudi 6/12/15

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 Ravioli Nudi
2  6-ounce-bags fresh spinach, minced finely (pulse in food processor)
1 cup ricotta
1/2 cup grated parmigiano, plus more for sprinkling
3 egg yolks
1 teaspoon nutmeg
pinch cayenne
½ - ¾ cup flour
salt & pepper to taste

2-3 tablespoons olive oil
1 small onion, minced
2-3 sage leaves, minced
Splash of dry white wine (about ¼ cup)
1 15-ounce can crushed tomatoes (or POMI)
salt & pepper to taste

Preheat oven to 400 degrees F.

For the Nudi: In a mixing bowl add the spinach, ricotta, parmigiano, egg yolks, nutmeg, and cayenne. Mix to combine evenly. Season with salt and pepper. Add ½ cup of flour and mix gently. If too wet, add more flour. You want it to be the consistency of a thick, almost stiff batter, but you don't want to add too much flour or it will make the nudi heavy.
Make the Sauce: Heat the oil in a medium saucepan. Add the onion. Cook until softened. Add the sage & wine. Let almost all evaporate. Add the tomatoes. Season with salt and pepper. Simmer 10-15 minutes.
Finish the dish: In a medium casserole or ovenproof sauté pan. Spoon a few tablespoons of sauce. Using two spoons, spoon balls of the nudi batter into the casserole dish, keeping them slightly apart. Spoon some sauce over them. Sprinkle with parmigiano. Bake for about 30 minutes until golden. Let sit for 5 minutes before serving.

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