Gnudi All Acqua Al 2 Naked Ravioli Recipes

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GNUDI CON LA ZUCCA: NAKED RAVIOLI WITH SQUASH



Gnudi Con La Zucca: Naked Ravioli with Squash image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 7

1/2 cup/125 ml extra-virgin olive oil
1 pound/500 g butternut squash peeled, seeded and cut into cubes
Salt and freshly ground black pepper
1 pound/500 g fresh ricotta cheese
1 1/4 cup/290 ml finely grated Parmigiano cheese, plus extra for sprinkling
1/2 cup/125 ml flour
1 egg

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



Gnudi All' Acqua Al 2: Naked Ravioli image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 large bunch raw spinach, washed, dried, trimmed and chopped
5 tablespoons/74 ml extra-virgin olive oil, plus extra for smearing hands
4 cloves garlic, finely chopped
1 pound/450 g fresh ricotta cheese
4 tablespoons/57 g freshly grated Parmigiano cheese, plus extra for sprinkling
Salt
All-purpose flour, if needed
20 cherry tomatoes, halved
4 to 8 fresh basil leaves, chopped

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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