Prep 15 mins
Cook 15 mins
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).
- 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.
This recipe does not give complete directions or useful tips to properly duplicate. Like the NWCook mentioned your ravioli will fall all apart in the pot and I even thoroughly coated them with flour. I ended up spraying a pan with Pam and making flat little mini cheese and spinach cakes with the rest of the mix since half of it was floating in my pot on my first attempt. Fortunately, these turned out to be cute and tasty appetizers.
These are very good when done right, but the directions are a little simplistic. You need to really coat them thoroughly with flour, not just a light coating, and turn down your burner temperature so that the water is barely boiling, otherwise you end up with a pot full of floating spinach (like my first batch). I had to boil mine for 2-3 minutes before they floated to the top. When done right they tasted just like the ones we had eaten at our favorite restaurant.