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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 8 |
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Directions: Spoon the ricota into a large coffee filter set in a strainer and drai
n for
1 hour.
Bring a large pot of salted water to a boil. Add the spinach and cook for
10 minutes, then drain in a colander and cool under cold running water.
Drain the spinach thoroughly. Working with one handful at a time, squeeze
the spinach until very dry. Finely chop the spinach.
In a large bowl, combine the drained ricotta, spinach, 2 cups of the
parmesan, and the nutmeg. Season generously with salt and pepper, add the
egg yolks, and stir until evenly combined.
Bring a large pot of salted water to a boil. Spread the flour on a plate.
Form level tablespoons of the ricotta mixture into balls. Roll the balls
lightly in the flour until coated. Arrange the balls on a lightly floured
cookie sheet.
Melt the butter and pour it into a large warmed baking dish; keep warm near
the stove.
Gently drop 1/3 of the balls into the boiling water and cook just until
they rise to the surface. Using a wire skimmer or a slotted spoon,
transfer the ravioli to the baking dish in a single layer. Return the
water to a boil and cook the remaining balls in two batches. Sprinkle the
ravioli nudi with as much of the remaining parmesan as desired and garnish
with the sage leaves before serving.
To reheat, preheat the oven to 400F . Bake the ravioli for 10-15 minutes,
or until the cheese is melted and the ravioli are lightly browned. Serve.
Contributor: Best American Recipes 2000 p 20
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