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Naked Ravioli

Naked Ravioli created by Artandkitchen

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

Ready In:
30mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Sackville
Contributor
@Sackville
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"Ravioli without the fuss of making the pasta shell. Perfect served with a side of spring vegetables."
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  1. 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!
    Reply
  2. Artandkitchen
    Naked Ravioli Created by Artandkitchen
    Reply
  3. Artandkitchen
    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!
    Reply
  4. Sackville
    Ravioli without the fuss of making the pasta shell. Perfect served with a side of spring vegetables.
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