Naked Ravioli Recipe

Name: Naked Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g fresh spinach, cleaned and washed; 200 g fresh swiss chard, cleaned and washed; 150 g ricotta cheese; 150 g gorgonzola, dolce cheese; 3 large egg yolks; 150 g freshly grated parmesan cheese; salt and pepper; nutmeg; 100 g plain flour; 200 g butter; 20 finely chopped sage leaves

Servings: persons

200 g fresh spinach, cleaned and washed
200 g fresh swiss chard, cleaned and washed
150 g ricotta cheese
150 g gorgonzola, dolce cheese
3 large egg yolks
150 g freshly grated parmesan cheese
salt and pepper
nutmeg
100 g plain flour
200 g butter
20 finely chopped sage leaves

1
Boil the spinach and Swiss chard in salted water for 10 minutes.
2
Drain, cool, squeeze dry and chop finely.
3
Place the chopped greens in a bowl along with the ricotta, gorgonzola, egg yolks and two-thirds of the Parmesan.
4
Mix and season with salt and pepper.
5
Spread the flour on a board, then take the ravioli mixture out by the tablespoon and roll it in the flour, forming a small ball.
6
Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.
7
They will rise to the top when done.
8
Continue until all the ravioli balls are cooked.
9
Melt the butter over a low heat, then serve immediately, mixed with the left over Parmesan and sage leaves.

946

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 g fresh spinach, cleaned and washed, 200 g fresh swiss chard, cleaned and washed, 150 g ricotta cheese, 150 g gorgonzola, dolce cheese, and more.

Yes, Naked Ravioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Naked Ravioli

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