Naked Ravioli

"Ravioli without the fuss of making the pasta shell. Perfect served with a side of spring vegetables."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Boil the spinach and Swiss chard in salted water for 10 minutes.
  • Drain, cool, squeeze dry and chop finely.
  • Place the chopped greens in a bowl along with the ricotta, gorgonzola, egg yolks and two-thirds of the Parmesan.
  • Mix and season with salt and pepper.
  • Spread the flour on a board, then take the ravioli mixture out by the tablespoon and roll it in the flour, forming a small ball.
  • 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.
  • Continue until all the ravioli balls are cooked.
  • Melt the butter over a low heat, then serve immediately, mixed with the left over Parmesan and sage leaves.

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Reviews

  1. This was good but only after changing it. I made as directed first but found it much too rich. The dominate flavor was definitely gorgonzola. It was also very mushy and the balls fell apart easily. I found on the next batch, that making the balls very small (size of gnocchi or smaller), helped them to cook faster and stay together. I then experimented by adding about 1/2 cup - 1 cup flour into the dough instead of just rolling it in it. That helped A LOT. The dough was less rich and stayed together very easily. Thanks for the post - great idea and I had fun experimenting!
     
  2. Thanks for the good idea.<br/><br/>In this way I used some of the chards of the garden... before the winten is comining. I used 1000g of chard instead of spinach!<br/><br/>Very tasty, very italian!
     
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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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