Naked Ravioli
Delight in the simplicity and elegance of Naked Ravioli, a comforting Italian dish that's rich in flavor and texture. Also known as "gnudi," these tender ricotta-based dumplings are essentially ravioli without the pasta shell, making them light, delicate, and irresistibly creamy. Crafted from a blend of ricotta, Parmesan, and aromatic nutmeg, each bite melts in your mouth. The gnudi are simmered until pillowy and then gently coated in a luxurious sage-infused brown butter sauce, offering a perfect balance of richness and earthiness. Quick and satisfying, this 35-minute recipe is ideal for weeknight dinners yet sophisticated enough to serve at special gatherings. Pair with a crisp green salad and a glass of white wine for an unforgettable culinary experience.
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Recipe Information
Ingredients
- 16 ounces Ricotta cheese
- 1 cup Grated Parmesan cheese
- 2 large Egg yolks
- 1 cup All-purpose flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground nutmeg
- 4 tablespoons Unsalted butter
- 8 leaves Fresh sage leaves
- 0.25 teaspoons Black pepper
Instructions
Place the ricotta cheese in a fine-mesh sieve or cheesecloth-lined bowl to drain excess liquid for about 10 minutes.
In a large mixing bowl, combine the drained ricotta cheese, grated Parmesan, egg yolks, all-purpose flour, salt, and ground nutmeg. Mix gently until just combined.
Using clean hands or a small ice cream scoop, shape the mixture into 1-inch balls. Lightly roll each ball in a small amount of flour to coat. Place on a parchment-lined baking sheet and set aside.
Bring a large pot of salted water to a gentle boil. Reduce the heat to a simmer.
In a large skillet over medium heat, melt the butter until it starts to foam. Add the sage leaves and cook until crispy, about 2–3 minutes. Remove the sage leaves and set them aside. Keep the butter sauce warm on low heat.
Carefully add the prepared ricotta balls to the simmering water in batches to avoid overcrowding. Cook for 3–4 minutes or until they float to the surface of the water.
Use a slotted spoon to transfer the cooked gnudi to the skillet with the butter sauce. Gently toss to coat in the sauce.
Divide the gnudi among serving plates. Drizzle with any remaining butter sauce, garnish with the crispy sage leaves, and sprinkle with freshly cracked black pepper. Serve immediately.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 3025 mg | 132% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 1.6 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2847 mg | 219% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
