Fabio whips up a unique dish from his childhood that marries spinach and creamy ricotta for a super simple, gorgeous naked ravioli served with brown butter sage sauce.
Tips:
- Spinach 101: Chef's secret: Remember The Ratio -- one pound of raw spinach cooks down to one cup.
- Spinach can grow in almost any condition. Choose fresh if possible. Frozen spinach can be unreliable in quality and taste.
- Naked Ravioli means ravioli without its pasta blanket. In fewer than 5 ingredients and 20 minutes you can whip up a super easy, quick recipe that's a sneaky way to get your kids (or anyone) to eat spinach.
Recipe by Fabio Viviani
Yield: 24-28 ravioli
Ingredients:
2 lbs. chopped baby spinach, wilted (boiled for about a minute and drained thoroughly (about 4 lbs. raw)
2 lbs. ricotta cheese
1 cup Parmesan cheese, grated
2 tbsp. salt
2 tbsp. pepper
1 tsp. fresh ground nutmeg
1 egg
Method:
Preheat oven to 375°.
Mix together all ingredients in a large bowl.
With an ice cream scoop, portion out 2-oz balls onto an ungreased cookie sheet.
Shape each ball into a football shape.
Bake approximately ten to fifteen minutes, until the outside starts to dry out, and the tops start to brown.
Serve with brown butter sage sauce.
MANGIA!
