Naked Ravioli

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.

Naked Ravioli

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

1 egg


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.