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Australian Gourmet Traveller pasta recipe for gnudi (ravioli filling).

By Lisa Featherby
  • Serves 6
  • 25 mins preparation
  • 10 mins cooking plus chilling

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
  • 80 gm cold butter, coarsely chopped
  • 16 each sage and purple basil leaves


  • 1
    Place ricotta in a fine sieve placed over a bowl. Cover with plastic wrap and refrigerate overnight to drain. Discard liquid.
  • 2
    Blanch spinach (5-10 seconds), then refresh. Drain well, squeeze out excess water, then process in a food processor until finely chopped. Set aside.
  • 3
    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.
  • 4
    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.
  • 5
    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.


Drink Suggestion: Soave. Drink suggestion by Max Allen

  • Author: Lisa Featherby