Ravioli Nudi in Tomato Sauce

Name: Ravioli Nudi in Tomato Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp butter; 0 teaspoons cayenne; 2 eggs, beaten to mix; 3 Tbsps flour; 1 Tbsp chopped fresh basil or parsley; 1 clove garlic, minced; 0 teaspoons fresh-ground black pepper; 1 Grated zest of lemon; 0 teaspoons grated nutmeg; 2 Tbsps olive oil; 2 onions, chopped; 59 milliliters grated Parmesan; 177 milliliters ricotta; 2 teaspoons salt; 907 grams spinach, stems removed, leaves washed well and chopped; 394 milliliters tomato puree (one 15-ounce can); 118 milliliters water

Ravioli Nudi in Tomato Sauce might be just the main course you are searching for. One serving contains 362 calories, 20g of protein, and 21g of fat. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have butter, lemon zest, tomato puree, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large frying pan, heat 1 tablespoon of the oil over moderately low heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add half the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the spinach and 1 teaspoon of the salt. Cook, stirring, until no liquid remains in the pan, about 10 minutes.

Ingredients you will need

Spinach

Onion

Salt

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Frying Pan

Drain and press all remaining liquid from the spinach.

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Spinach

In the same pan, heat the remaining tablespoon of oil over moderately low heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the remaining onion and cook, stirring occasionally, until translucent, about 5 minutes.

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Onion

Add the garlic and cook for 1 minute, stirring. Stir in the tomato puree, water, pepper, and the remaining 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, for 15 minutes. Stir in the butter and basil and cover to keep warm.

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Tomato Puree

Butter

Garlic

Pepper

Basil

Water

Salt

Meanwhile, bring a medium pot of salted water to a simmer. In a medium bowl, combine the cooked spinach, ricotta, Parmesan, eggs, lemon zest, nutmeg, cayenne, and flour. Using two tablespoons, drop walnut-size dumplings into the simmering water. Cook until firm, about 3 minutes.

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Lemon Zest

Parmesan

Ground Cayenne Pepper

Ricotta Cheese

Spinach

Nutmeg

Walnuts

All Purpose Flour

Water

Egg

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Bowl

Pot

Remove with a slotted spoon and drain on paper towels.

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Slotted Spoon

Paper Towels

Serve with the tomato sauce.

Ingredients you will need

Tomato Sauce

Wine Recommendation: Tomatoes require a high-acid wine, while earthy spinach is best with one that has bright, uncomplicated fruit. Sounds like barbera, but no oak please.

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Tomato