Ravioli Ignudi

Ravioli Ignudi

Naked Ravioli

This is another recipe from the cooking class I attended at Ponte Winery with Chef Roberto Carboni.

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Pair with Barbera Ponte Wine

Ingredients:

10 oz. ricotta Cheese

2 lb. spinach, leaves only

4 oz. mortadella, very finely chopped

1 1/2 c. Parmigiana-Reggiano, grated

1/2 tsp. nutmeg, grated

2 egg yolks

2/3 c. flour

1/3 c. unsalted butter

8 whole fresh sage leaves

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Directions:

Fill a large saucepan with water. Bring water to a boil and add one tablespoon of salt.

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Cook the spinach quickly, until tender, about 4 minutes.

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Drain well, wrap in a cheesecloth and squeeze all the excess water. Chop coarsely.

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In a large bowl, mix the spinach with the ricotta cheese; slowly incorporate the mortadella, 2/3 of Parmesan cheese, nutmeg and the egg yolks. Mix thoroughly.

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With a spoon, scoop a spoonful of the mixture into your hands well-floured and form into a dumpling-like oval shape: Cook the first few to see how hold up and don't break when cooked in water. If they do break, dredge (coat) with flour.

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Bring a large pasta pot filled with lightly salted water to a boil. As soon as the Ravioli rise to the top of the water, remove them from the water.

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The ravioli can be baked at 450^ for 5 to 6 minutes

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For The Brown Butter Sauce: 
Melt half of the butter in a saute pan with the sage leaves and black pepper. When the sage leaves and the butter begin to turn golden brown, add additional pepper and add the water, little by little. Keep stirring and adding water or chicken stock, on low hear until you have a creamy, velvet butter sauce. Serve the naked ravioli as you like. Top with shaved Parmesan shavings. Garnish with a couple of fresh sage leaves and freshly shaved Parmigiana-Reggiano cheese.