Ravioli Ignudi

 

Ravioli Ignudi (Naked Ravioli)
So called because they are not clothed in their usual fresh pasta, these little pillows of ricotta and Swiss chard / silverbeet make a wonderful starter, or a delicious light meal. While in Florence, they are generally made with Swiss Chard, spinach may be used as an alternative, they also, occasionally add a little roast meat or mortadella  to the mix."]
Category: Appetizer, Main, Pasta
Style: Italian
Keyword: Buttermilk, Ravioli, Ricotta, Silverbeet, Swiss Chard
Quantity: 4 Serves
Author: sbaskitchen
Ingredients
  • 300 g ricotta
  • 400 g Swiss chard leaves only
  • 1 1/3 cups freshly grated Parmesan
  • 1/2 tsp freshly grated nutmeg
  • 2 egg yolks lightly beaten
  • 1/2 cup gluten free flour blend
To Finish
  • 90 g unsalted butter
  • 16 whole fresh sage leaves
  • Salt
Instructions
  1. Bring a large saucepan filled with salted water to a boil.
  2. Add the Swiss chard and boil until tender, about 5 minutes.
  3. Drain thoroughly, wrap in a cloth and squeeze until the chard is very dry. Chop very finely.
  4. Gradually combine the Swiss chard with the ricotta. Add about two-thirds of the Parmesan, the nutmeg and egg yolks. Mix thoroughly.
  5. Scoop up a small quantity of the mixture with a spoon and, with well-floured hands, form it into a little oval pillow about 3cm long.
  6. Dredge the little pillow lightly with some of the flour and set aside.
  7. Continue forming little oval pillows with the remaining ricotta mixture.
  8. Bring a large saucepan of lightly salted water to a boil.
  9. Meanwhile, melt the butter with the sage leaves in a frying pan and keep warm.
  10. When the water reaches a rapid boil, add the ravioli, a few at a time, and cook until they rise to the surface (as you would for gnocchi).
  11. Remove the ravioli with a slotted spoon, draining well, and place them into the warm melted butter and sage.
  12. Continue cooking the remaining ravioli in the same manner.
  13. Arrange the ravioli in a serving dish and drizzle with the melted butter and sage. Dust with the remaining Parmesan and grind over a little black pepper.
Notes

I like to bake some tomatoes and add them together with a few shards of crispy prosciutto to the plate when serving, just for colour, flavour and texture.
We also like to crisp some of the Ignudi up a little in the butter.
While I have used my Gluten Free Flour Blend, this recipe was originally made with normal wheat plain flour, so either can be used, depending on dietary requirements.
Adapted from a lovely old book, Tuscany - The Beautiful Cookbook (1996) L De Medici, p78.
I make my own soft ricotta style cheese.

 

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