I was so happy when my husband found this recipe for “Naked Ravioli,” and even happier that it was from my favorite chef, Fabio! If you haven’t caught one of his videos before, you are missing out. Not only does he have great recipes, but he is pure entertainment to watch. The recipe is genius: all the goodness of spinach, ricotta, and nutmeg ravioli, without the pasta. As Fabio says, “Boom!” Watch the quick and hilarious video below, then skip down to the recipe and the how-to.
Yield: 24-28 ravioli
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.
Brown Butter Sage Sauce:
1/2 stick butter
1/2 cup fresh sage leaves
3 shallots, diced*
salt & pepper to taste
Directions for Brown Butter Sage Sauce:
Sautee shallots in butter on medium to high heat until translucent, about 3-4 minutes. (*Fabio doesn’t use shallots, but I personally like them.)
Next, add the sage, salt and pepper. Allow the sage to crisp a bit as the butter sauce browns.