Naked Spinach Ravioli
This is a slightly different and easier take on the first naked ravioli recipe i posted. Make sure to keep the balls small or you will have trouble keeping them together. I love this served with baked asparagus (#21438).
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.
Ingredients
frozen chopped spinach, ricotta cheese, gorgonzola, egg yolks, parmesan cheese, salt and pepper, nutmeg, plain flour, butter, garlic