Best 2 Gnudi All Acqua Al 2 Naked Ravioli Recipes
Gnudi alla fiorentina is a traditional Italian dish that is similar to ravioli, but without the pasta. It is made with ricotta cheese, spinach, bread crumbs, eggs, and Parmesan cheese. The dumplings are typically served in a simple tomato sauce, and are often garnished with grated Parmesan cheese or fresh herbs. Gnudi all acqua al 2 naked ravioli is a Tuscan version of this classic dish in which ricotta is mixed with warm water instead of eggs to make a dough and then a filling of Parmesan cheese, nutmeg, spinach and breadcrumbs is wrapped in the dough. It is a delicious and easy-to-make dish that can be enjoyed as a main course or as a side dish.
Check out the recipes below so you can choose the best recipe for yourself!
GNUDI CON LA ZUCCA: NAKED RAVIOLI WITH SQUASH
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 7
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 ALL' ACQUA AL 2: NAKED RAVIOLI
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to about 400 degrees F. Saute the spinach with 3 tablespoons of olive oil and 1/2 the quantity of the garlic for a few minutes until soft. Let cool. Then in a bowl, combine the spinach, ricotta, Parmigiano and salt to taste. Add a small amount of flour, a little at a time, only if ricotta is filled with too much moisture. Combine the mixture thoroughly.
- Smear some olive oil on your hands. Scoop mixture, in the amount of an egg, onto the palm of your hands and form into a compact ball. Repeat with the remaining mixture.
- In a saucepan, heat up the remaining olive oil, then add the remaining garlic, cherry tomatoes and basil and cook for approximately 5 minutes. Spoon half the sauce into a baking dish, then add the "gnudi" balls and top with the remaining sauce. Sprinkle with Parmigiano cheese and bake for approximately 10 minutes, or until golden brown. Serve immediately.
Tips:
- For a lighter version of the dish, use low-fat ricotta cheese.
- If you don't have a pasta maker, you can use a rolling pin to roll out the dough.
- To make the gnudi more flavorful, add some herbs or spices to the ricotta filling, such as basil, oregano, or garlic powder.
- Be careful not to overcook the gnudi, or they will become tough.
- Serve the gnudi immediately with your favorite sauce.
Conclusion:
Gnudi all'acqua al 2, also known as "naked ravioli," is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The gnudi are made with a simple dough that is filled with ricotta cheese and then boiled. They can be served with a variety of sauces, such as tomato sauce, pesto, or Alfredo sauce. Gnudi all'acqua al 2 is a great way to enjoy the flavors of ravioli without the hassle of making the pasta dough.
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