Spinach and Ricotta Naked Ravioli

Scandalous name for a post, no?

That’s just the kind of mood I’m in

Does that sound bad?

Eh, it happens

I actually got the idea for this recipe here

Only I upped the ante by making my own butter and ricotta for the ravioli

I’m so fancy

So what exactly is a “naked” ravioli?

Let me break it down for ya

You know when it’s summer, and sweltering hot, and you’re trying to sleep but your damn blanket is making you so sweaty so you end up throwing it off in a fit of rage in the middle of the night? Wel,l that’s how I imagine naked ravioli was born. The little spinach ricotta filling just got too hot one day and while baking in the oven split open its little pasta blanket shell. And whoever was making them thought “why don’t I just get rid of this shell and let this ‘oli breath?”

That’s why these are such an awesome summer recipe, they are comforting and creamy thanks to the ricotta and the spinach keeps it fresh. And because there’s no pasta, there is no carb overload to weigh you down.

But wait, the plot (or rather, the sauce) thickens!

I dressed these raviolis ever so lightly with a brown butter sage sauce

What you’ll need:

2 cups of fresh Spinach – when cooked…roughly 2 bunches

2 cups Ricotta

1 cup Parmesan, grated

1 Egg

1 tsp. Nutmeg

Salt and Pepper, to taste

1 stick Butter

1 bunch Sage, stems trimmed

What to do with it:

Preheat the oven to 500

Cook the spinach in 1 of 2 ways – wilt in a pan or boil for 1 minute. Don’t kill the spinach, you want it to retain some form, but you don’t want it to be stiff

Drain spinach thoroughly – squeeze it until you think it can’t be squeezed anymore. Excess water will ruin your ravioli’s curvacious figure

Once drained, roughly chop the spinach

Combine Spinach, Ricotta, Parmesan, Salt, Pepper, and Nutmeg in a bowl and mix well with your hands. Don’t be afraid to get them a little dirty

Scoop out Tablespoons of the mixture and roll into a ball – I prefer them be oval, but if a round ball tickles your fancy, go for it

Place on a baking sheet lined with tin foil
Cook in the oven for 5-7 minutes until the tops are gently brown

While they are cooking, heat butter in a pan on medium heat

Allow the butter to brown ever so slightly then add the sage leaves, cooking until the leaves begin to crisp and curl

*I have added the sage at the same time as the butter and found that the leaves crisp up too much and end up tasting just a little too burned plus the burnt pieces break off and muddle the gorgeous color of the browned butter

When the naked raviolis are done place them on your serving platter and top each with a few sage leaves, then pour butter across the tops

Maybe pair it with a refreshing gin and tonic?

Just a thought

Orecchiette with Broccoli and Goat Cheese

Good morning!

Happy St. Patrick’s Day!

I am excited for today because:

1. I am Irish

2. I turned 21 a few months ago, so now I can finally enjoy the glory of today…GREEN BEER, YES PLEASE!

3. Green is my favorite color, though surprisingly despite my abundance of green paraphernalia, I barely have any green clothes.

4. Even though I work today, I’m off at 5, giving me ample time to celebrate

5. If all other plans fall through, I live 3 blocks away from an Irish bar that I know will be a good place to get down.

6. As silly as it sounds, today marks a year and a half since Matt and I started dating, so if nothing else, I will drink to that!

I thought that in spirit of today I would give you a sort of green recipe that I tried yesterday with my friends Sohini and Kati.

One of my favorite cooking magazines, Saveur, posted an article preaching the wonders and versatility of goat cheese – as if the world didn’t already know!

No matter, I promptly sent the link to Sohini, who loved it and insisted we cook all of the recipes, so I headed over to her house to start cooking up a goat cheese feast.

Ok, so there’s like 20 recipes and there was only 3 who would be eating, so we toned it down to 2, a savory and a sweet goat cheese application.

More on the sweet later.

For the savory, we settled on a Orecchiette Salad, which we altered slightly from the original.

Our recipe goes as follows:

16 oz Orecchiette Pasta

12 oz Broccoli, sliced thin and blanched

12 oz Heirloom Cherry Tomatoes

8 cloves of peeled garlic, sauteed until golden brown

Zest of 1 lemon

Moderately sized handful of red pepper chili flakes

5 oz. Goat Cheese, or more, at room temp

A drizzle of olive oil

I love the color variants heirloom tomatoes provide!

The assembly is simple,

Boil orecchiette in lightly salted water until slighty al dente

Blanch broccoli in boiling water and then shock in an ice bath to keep their bright color

Halve cherry tomatoes

In a large pot saute garlic until golden then add chili flakes

Incorporate pasta, broccoli, and tomatoes into pot

Drizzle with olive oil and zest lemon

Mix together

Top with small dabs of goat cheese

Allow the cheese to soften and then stir together

This may be one of my new favorite pasta salads. The goat cheese acts as a fabulous sauce and works well with the lemon zest and chili flakes. This is the perfect summer picnic salad or side dish at a BBQ because its so bright and flavorful! The best part about this pasta salad? Its just as tasty hot or cold! (I’m eating the cold leftovers this very moment)!

Us girls ate it as our entree, but we were also making a delicious goat cheese dessert, so we wanted to keep dinner light.

For a a little more protein some roughly chopped walnuts and/or grilled chicken would be GREAT in this!

Well, I am off to celebrate a very jolly Saint Patty’s Day! Everyone have a wonderful evening and be safe!