Naked Spinach Ravioli Recipes

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
• Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
• Arrange gnudi on a platter and lightly drizzle with marinara sauce.

Steps:

• In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
• Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper ¿ 2 on the first row and 2 on the second ¿ 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
• In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
• In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes.
• Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Steps:

• Boil the spinach and Swiss chard in salted water for 10 minutes.
• Drain, cool, squeeze dry and chop finely.
• Place the chopped greens in a bowl along with the ricotta, gorgonzola, egg yolks and two-thirds of the Parmesan.
• Mix and season with salt and pepper.
• Spread the flour on a board, then take the ravioli mixture out by the tablespoon and roll it in the flour, forming a small ball.
• Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.
• They will rise to the top when done.
• Continue until all the ravioli balls are cooked.
• Melt the butter over a low heat, then serve immediately, mixed with the left over Parmesan and sage leaves.

Steps:

• Preheat the oven to about 400 degrees F. Saute the spinach with 3 tablespoons of olive oil and 1/2 the quantity of the garlic for a few minutes until soft. Let cool. Then in a bowl, combine the spinach, ricotta, Parmigiano and salt to taste. Add a small amount of flour, a little at a time, only if ricotta is filled with too much moisture. Combine the mixture thoroughly.
• Smear some olive oil on your hands. Scoop mixture, in the amount of an egg, onto the palm of your hands and form into a compact ball. Repeat with the remaining mixture.
• In a saucepan, heat up the remaining olive oil, then add the remaining garlic, cherry tomatoes and basil and cook for approximately 5 minutes. Spoon half the sauce into a baking dish, then add the "gnudi" balls and top with the remaining sauce. Sprinkle with Parmigiano cheese and bake for approximately 10 minutes, or until golden brown. Serve immediately.

Steps:

• Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
• Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
• Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.

Steps:

• Preheat broiler or oven to 500 Bring large stockpot of water to a boil.
• Steam broccoli for about 5 minutes until bright green and slightly tender.
• As water heats up to a boil, heat a large skillet over medium heat.
• Add olive oil and chopped garlic, and saute for about 1 minute.
• Next, add drained spinach to the pan, along with the steamed broccoli.
• Toss vegetable well with garlic oil to coat evenly.
• Sauté for about 5 minutes.
• Season with salt and pepper, remove from the heat into a bowl, and set aside.
• For the sauce: In the same skillet, melt the butter and whisk in the flour into the butter and cook for about 1-2 minutes.
• Add stock, raise heat and bring mixture to a boil, whisking the entire time.
• Slowly whisk in milk and parmesan, and let mixture bubble for about 2 more minutes until thickened.
• Season sauce with nutmeg (if desired) and salt and pepper.
• For the pasta: When pasta water is boiling add salt, stir, and add ravioli.
• Cook for about 4 or 5 minute, until slightly underdone.
• The ravioli will finish cooking with sauce under the broiler.
• Place a thin layer of the white sauce in an oven proof casserole dish.
• Drain ravioli.
• Layer ½ of the ravioli in the baking dish.
• Next add ½ of the broccoli/spinach mixture Add a couple ladles of the sauce to cover this first layer, a little more than half of it.
• Add the rest of the vegetable mixture, then the remaining half of the ravioli.
• Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice.
• Place casserole dish under the broiler or in oven about 8 or so inches from the element.
• Broil about 5 minutes until cheese melts and is bubbly and starting to brown.

Steps:

• In a bowl, combine meat with egg, cheese, parsley, onion, and salt and pepper. Mix well but do not knead. Form into balls 1/2 inch in diameter. Refrigerate until ready to cook. Bring a large pot of water to a boil and salt it.
• Cook meatballs in water for about 5 minutes; remove with a slotted spoon and keep warm. Cook pasta in same water until tender but not mushy. Meanwhile, in a medium pot cook butter and sage together until butter is light brown, about 5 minutes.
• Before draining pasta, reserve a bit of its cooking water. Drain pasta, then toss it with butter-sage mixture and enough reserved water to make it saucy. Top with meatballs and serve, passing grated Parmesan at the table.

Steps:

• Preheat oven to 350.
• Place 1 cup spaghetti sauce in a greased shallow 2-qt baking dish. Top with half of the ravioli, mozzarella cheese, spinach and Parmesan cheese. Repeat layers.
• Bake, uncovered, at 350 degrees for 40 - 45 minutes or until heated through and cheese is melted.

Steps:

• Place the ricotta, gorgonzola and egg yolks in a bowl.
• Season with salt, pepper and nutmeg, then blend with a hand blender.
• Stir in the spinach and two-thirds of the parmesan cheese.
• Spread the flour out on a counter or cutting board.
• Then take the ravioli mixture out by the spoonful.
• You want a lump about the size of a walnut.
• Roll it in the flour, shaping it into a round as you go.
• Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.
• They will rise to the top when done.
• Remove with a slotted spoon, let drain and then place in a bowl.
• Cover to keep warm.
• Continue until all the ravioli balls are cooked.
• Melt the butter over a low heat, stir in the garlic and let cook very gently for up to a minute.
• Serve immediately, garnished with the left over left over parmesan and garlic butter.