Fabio whips up a unique dish from his childhood that marries spinach and creamy ricotta for a super simple, gorgeous naked ravioli served with brown butter sage sauce.
Spinach 101: Chef's secret: Remember The Ratio -- one pound of raw spinach cooks down to one cup.
Spinach can grow in almost any condition. Choose fresh if possible. Frozen spinach can be unreliable in quality and taste.
Naked Ravioli means ravioli without its pasta blanket. In fewer than 5 ingredients and 20 minutes you can whip up a super easy, quick recipe that's a sneaky way to get your kids (or anyone) to eat spinach.
Recipe by Fabio Viviani
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 tsp. salt
2 tsp. 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.