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Literally "nude", gnudi are ravioli without their pasta casing. You'll need to begin this recipe a day ahead.

You'll need

400 gm ricotta 3 bunches spinach, washed and trimmed 1 egg 2 egg yolks 1 tbsp finely grated parmesan, plus extra to serve 35 gm (¼ cup) flour, plus extra for dusting Pinch of finely grated nutmeg 80 gm cold butter, coarsely chopped 16 each sage and purple basil leaves


  • 01
  • Place ricotta in a fine sieve placed over a bowl. Cover with plastic wrap and refrigerate overnight to drain. Discard liquid.
  • 02
  • Blanch spinach (5-10 seconds), then refresh. Drain well, squeeze out excess water, then process in a food processor until finely chopped. Set aside.
  • 03
  • Combine drained ricotta, egg, yolks, parmesan, flour and nutmeg, season to taste. Add spinach, loosely fold through until just incorporated, then roll into walnut sized-balls and refrigerate until well chilled (20-40 minutes). Makes about 24.
  • 04
  • Bring a large saucepan of salted waterto the boil, then reduce to a simmer over medium heat. Place extra flour in a small bowl then, working quickly, dust gnudi in flour, shake off excess, add to water in batches and cook until gnudi float to the surface (2-4 minutes). Carefully remove using a slotted spoon, drain on absorbent paper and keep warm. Repeat with remaining gnudi.
  • 05
  • Meanwhile, heat butter in a frying pan until foaming and browned (2-4 minutes). Add herbs and cook until herbs are crisp (1 minute). Serve gnudi immediately with crisp herbs and brown butter and parmesan.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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Featured in

May 2009

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