GNUDI CON LA ZUCCA: NAKED RAVIOLI WITH SQUASH
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat 1/4 cup extra-virgin olive oil in a saucepan. Add the butternut squash, salt, and pepper and saute until the butternut squash is fork tender. Transfer the squash mixture to a bowl. Using the back of a fork, mash until the squash is an even mixture. Let cool. Add the ricotta cheese, 1 cup Parmigiano cheese, flour, and an egg. Mix thoroughly until the mixture becomes a soft dough.
- Using your hands, scoop enough of the mixture to roll into the size of a golf ball. Repeat with the remaining mixture.
- Place the gnudi balls in a pot of boiling salted water for about 1 minute, or until they float to the surface. Drain and plate.
- Drizzle the gnudi balls with the remaining extra-virgin olive oil and sprinkle with Parmigiano cheese.
GNUDI ALL' ACQUA AL 2: NAKED RAVIOLI
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 9
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.
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