Naked Ravioli

READY IN: 30mins
Recipe by Sackville

Ravioli without the fuss of making the pasta shell. Perfect served with a side of spring vegetables.

Top Review by sofie-a-toast

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!

Ingredients Nutrition


  1. Boil the spinach and Swiss chard in salted water for 10 minutes.
  2. Drain, cool, squeeze dry and chop finely.
  3. Place the chopped greens in a bowl along with the ricotta, gorgonzola, egg yolks and two-thirds of the Parmesan.
  4. Mix and season with salt and pepper.
  5. 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.
  6. Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.
  7. They will rise to the top when done.
  8. Continue until all the ravioli balls are cooked.
  9. Melt the butter over a low heat, then serve immediately, mixed with the left over Parmesan and sage leaves.

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