Gnudi All Acqua Al 2 Naked Ravioli Food

GNUDI CON LA ZUCCA: NAKED RAVIOLI WITH SQUASH

Gnudi Con La Zucca: Naked Ravioli with Squash image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup/125 ml extra-virgin olive oil
1 pound/500 g butternut squash peeled, seeded and cut into cubes
Salt and freshly ground black pepper
1 pound/500 g fresh ricotta cheese
1 1/4 cup/290 ml finely grated Parmigiano cheese, plus extra for sprinkling
1/2 cup/125 ml flour
1 egg

Steps:

Heat 1/4 cup extra-virgin olive oil in a saucepan. Add the butternut squash, salt, and pepper and saute until the butternut squash is fork tender. Transfer the squash mixture to a bowl. Using the back of a fork, mash until the squash is an even mixture. Let cool. Add the ricotta cheese, 1 cup Parmigiano cheese, flour, and an egg. Mix thoroughly until the mixture becomes a soft dough.
Using your hands, scoop enough of the mixture to roll into the size of a golf ball. Repeat with the remaining mixture.
Place the gnudi balls in a pot of boiling salted water for about 1 minute, or until they float to the surface. Drain and plate.
Drizzle the gnudi balls with the remaining extra-virgin olive oil and sprinkle with Parmigiano cheese.

GNUDI

Gnudi image

Provided by Giada De Laurentiis

Categories appetizer

Time 23m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated

Steps:

Bring a large pot of salted water to a boil.
In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
Arrange gnudi on a platter and lightly drizzle with marinara sauce.

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