Literally "nude", gnudi are ravioli without their pasta casing. You'll need to begin this recipe a day ahead.
- 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
- 1Place ricotta in a fine sieve placed over a bowl. Cover with plastic wrap and refrigerate overnight to drain. Discard liquid.
- 2Blanch spinach (5-10 seconds), then refresh. Drain well, squeeze out excess water, then process in a food processor until finely chopped. Set aside.
- 3Combine 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.
- 4Bring 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.
- 5Meanwhile, 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.
Drink Suggestion: Soave. Drink suggestion by Max Allen