Ravioli Gnudi (Rated X for "Excellent") ctually a gnocchi or dumpling, these are formed from what is traditionally a ravioli filling, in this case a magro, or thin vegetable filling, because of the lack of grasso, or meat. This is a dish traditionally prepared in the spring and on Easter using the best ingredients of the season. I make these ravioli with a fresh ricotta made of fresh sheep milk. During the season the sheep graze on fresh young grass and herbs which import a delicate flavor to the cheese. Pecorino cheese, for example, is very special this time of year because of the young spring herbs. It's eaten with pears or fresh fava beans, baccelli. Young spinach is also very fresh now. The spinach is cooked, drained, and mixed with the ricotta, and seasoned with Parmesan cheese and nutmeg, a Florentine combination used since the Renaissance. The mixture is bound with egg and flour, and the dumplings are rolled in flour to provide a protective coating. (If you omit the flour, you can use the filling for traditional ravioli, lasagna, and crepes.) It's important to form the ravioli with your hands in order to feel the consistency. I like to add as little flour as possible to the mixture; it makes the ravioli lighter. Always test with a single ravioli to make certain they don't fall apart in the boiling water. Here's the recipe! 1 pound loose spinach 12 ounces ricotta 3 eggs 1-1/4 cup flour Nutmeg Salt 3 tablespoons parmesan Cook spinach in very little water. Drain and squeeze out all excess water. Chop finely. Place in a large mixing bowl and add ricotta, eggs, parmesan, and flour. Blend well. Bring to boil large pot of salted water. Lower to simmer. Season spinach mixture with salt and a generous grating of fresh nutmeg. Form ravioli by using a spoon or using floured hands. Drop a few at a time into water. They will drop the bottom and then float to the top when done. Let simmer 20-30 seconds. Remove with slotted spoon or ladle and place in an oven-proof dish until ready to serve. They are wonderful with fresh sage leaves sautéed in butter until crisp. Pour butter and sage on top of ravioli, toss gently, and serve with parmesan cheese or tomato sauce. These are excellent served with butter and cheese or a light tomato sauce. My favorite is a sauce without cream, like salsa di noci, walnut sauce. Garmugia Watermelon Sorbetto Salade de Bœuf à la Parisienne Spaghetti di Vino with Beets Melanzane Grigliate Carciofi Sott'Olio Carciofi Fritti Uove al Diavolo Pesce Finto Green Tomato Pasta Sauce Macedonia di Frutta Fagiolini Mangiatutto Saltati Cinghiale in Dolce Forte Risotto All'Isolana Fettunta Spaghetti di Vino Salame Dolce Cioccolato Caldo Vestri Sugo di Carne Watermelon Ice Osteria Luchin's Polpettone di Patate Federico Bacci's Sage Pesto Frittelle di Riso Romeo Colzi's Ribollita Bollito Misto Yellow Bell Pepper Soup Porcini Pasta Sauce Pappa al Pomodoro Pollo al Mattone Torta di Mele Mimmo's Pasta with Zucchini Erbe Toscane Ricciarelli Tonno e Fagioli Schiacciata con l'uva Panforte Spinaci alla Fiorentina Ribollita Sugo Finto Fagioli all'Olio Panzanella Ravioli Gnudi with Salsa di Noci Arrosto Fiorentino Il peposo alla Fornacina Chicchi Caffè Shakerato Limoncello Nocino Fish in Crazy Water Capresse Click here to send this recipe to a friend!