Ravioli nudi, literally translating to naked ravioli, are a Florentine classic made with spinach and ricotta. The result is a pillowy pasta, less dense than gnocchi, and served in butter and sage.
The delicious bites were a favorite of Queen Catherine Medici. She loved them so much that she brought Florentine ingredients to France when she married King Henry II and made them often.
Wash and cook the spinach in a pan. Drain and allow to cool. Once cool, press between your palms to remove all excess water. Have the spinach ready in an advance. You can either chop it in a food processer or with a knife.
Meanwhile whisk egg yolks well. In a separate bowl, mix the spinach, ricotta cheese, Parmesan cheese, salt, pepper, 2 tablespoons of flour, nutmeg, and egg yolks, then mix well.
Prepare a dish with parchment paper and put the ½ flour on top.
Scoop out the spinach and cheese mixture with a teaspoon and drop a couple at a time onto the flour and gently toss coating each one. The texture will be very light. Place them on the parchment paper and dust with semolina.
Once the process is complete, cover with plastic wrap and put in the fridge for 20 minutes.
When ready, bring a large pan of salted water to a boil. Drop ravioli, a few at a time, into the boiling water and cook until they float to the top.
Once they float to the top, remove with a sieve and place on a platter so they are not touching. Finish the process. Keep the plate by the stove so they do not cool off.
In a large pan melt the butter with the sage. Transfer the gnudi to the pan and coat with the butter, adding salt if necessary.
Garnish with Parmesan and serve.