Naked Ravioli

Recipe by Sackville
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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