Ravioli Nudi
1 bunch spinach, washed & stems removed
1/4
cup onion, minced
2 TBS extra virgin olive oil
15 oz. ricotta
1/4 cup prosciutto, finely minced
1/2 cup + 2 TBS Parmesan Reggiano cheese, grated
1 egg
3/4 cup all purpose flour (plus extra for rolling ravioli)
pinch of nutmeg, grated
butter, melted
salt
and pepper
In a large saucepan, cook the spinach in a cup of boiling water until tender,
about 3-4 minutes. Drain thoroughly and squeeze out any additional liquid. Chop
the spinach, place in a bowl and reserve. Sauté onion in olive oil until golden
brown and add to the bowl with remaining ingredients, reserving 2 T. of Parmesan
cheese and the butter. Mix thoroughly. Sprinkle your hands with some of the
extra flour and roll small balls, about ˝ inch in diameter. Place on a floured
cookie sheet. Bring a large pot of water to a boil. Turn down to a simmer and
add the ravioli in 2 or 3 batches. Cook for 2-3 minutes until tender and ravioli
floats to the top. Toss with butter and remaining Parmesan cheese. Season with
salt and pepper. Serve in warm bowls.
Serves 6.
