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RAVIOLI NUDI




Source of Recipe


Sotto Sotto, Atlanta, GA


Recipe Introduction


6 Servings



List of Ingredients




2 lbs Fresh Spinach
2 c Ricotta Cheese
1.5 c Grated Parmiggiano Reggiano
Freshly Grated Black Pepper
Freshly Grated Nutmeg
2 Eggs
30 g Flour


Recipe



Cook the spinach in a saute pan until fully cooked but still vibrant green in color.
Cool the spinach, then wring it in a clean towel until all excess water is removed.
Finely chop the spinach with a knife.
Mix the spinach with the ricotta,eggs, parmigiano, and flour.
Season with salt and pepper and add the nutmeg to taste.
Shape the mix into 1/2” rounds by rolling it with lightly floured hands.
Cook the pasta in salted water until it floats.
Toss in melted butter, sprinkle with some parmiggiano, and serve.