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
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
2 cups of fresh Spinach – when cooked…roughly 2 bunches
2 cups Ricotta
1 cup Parmesan, grated
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
Just a thought