What can be better than home made ravioli, you ask? Why, home made naked ravioli, of course! Let my favorite chef, the hilarious Fabio Vivianni, show you how it’s done.
The combination of the creamy spinach, ricotta cheese, parmesan, and pinch of nutmeg topped with brown butter sage sauce was insane. And watching Fabio prepare this meal is pure entertainment. As he says, in his Italian accent, “Ricotta and-a da spinach, they gonna make-a love to each other without-a da blanket, so everybody can see.” Awesome.
Below is the recipe, but definitely do yourself a favor and watch the video, too. And enjoy your naked little love pockets.
2 lbs. chopped baby spinach, wilted (boiled for about a minute and drained thoroughly (about 4 lbs. raw)
2 lbs. ricotta cheese
1 cup Parmesan cheese, grated
2 tbsp. salt
2 tbsp. pepper
1 tsp. fresh ground nutmeg
Preheat oven to 375°.
Mix together all ingredients in a large bowl.
With an ice cream scoop, portion out 2-oz balls onto an ungreased cookie sheet.
Shape each ball into a football shape.
Bake approximately ten to fifteen minutes, until the outside starts to dry out, and the tops start to brown.
Serve with brown butter sage sauce (see below.)
Brown Butter Sage Sauce:
1/2 stick butter
1/2 cup fresh sage leaves
Directions for Brown Butter Sage Sauce:
Heat butter on medium to high heat for about 3-4 minutes. Let it get a little brown.
Next, add the sage. Allow the sage to crisp a bit as the butter sauce browns.