My Mum used to prepare them once a mouth, in winter time, and we were so happy when they were at our table. Very yummies and riches, expecially if you do them with local and fresh ingriedients:
the term ‘ Gnudi’, nude ravioli, comes from the fact that this is the filling for a Tuscan raviolo that is made into a dumpling, without the pasta wraparound.
for 8 people:
1kg fresh spinach or Swiss chard combined with field greens, cooked and squeezed dry of water
400 gr of fresh ricotta cheese
150 gr of Pecorino cheese or Parmisan
Salt and fresh ground pepper
a good grating nutmeg
100 gr of flour
extravergin olive oil
In a food processor, or in a bowl, chop the greens and melt it with the ricotta. Add eggs and grated cheese, pepper and nutmeg. In a bowl, sift in the flour. Allow to rest overnight, or at least 3 hours.
Pour some flour on to a plate. With a teaspoon, scoop out enough of the paste to make a small wallnut sized ball and roll on the flour. Place each ball on baking paper for rest one hour.
Drop the Gnudi into a deep pot of well salted boiling water. When they rise to the top, lift them out gentlywith a slotted spoon on to a baking dish with butter, sauges leaves and/or tomatoes sauce and leave it for half an hour.Put themgenlty on to A SERVING PLATE, SPRINKLE WITH MORE CHEESE DRIZZLE OVER SOME EXTRAVERGIN OLIVE OIL AND SERVE.