I\u2019ve spent many weekends sitting on bleachers talking to parents at my daughter\u2019s various sports events. It\u2019s a good distraction from what\u2019s happening on the court or on the field to keep me from being \u201cthat mom\u201d and getting a little too, ahem, excited about the game. I\u2019ve had fun getting to know the other parents, especially when I find out that they like food just as much as I do. This is how I was introduced to this recipe for ravioli gnudi, or spinach and cheese \u201cnaked\u2019 ravioli dumplings.\n<\/p>\n
One early Saturday morning, I sat down next to one of the other moms and asked her what was on the menu that week. Paula\u2019s family, I learned, hails from Tuscany, specifically the Lucca area, and she comes from a long line of amazing cooks. When her ancestors came to the United States, they brought their recipes with them, which were shared every Sunday night at family dinner. Her grandmother would make classics like chicken Parmesan, homemade ravioli and gnocchi, and chicken cacciatore, often in her \u201csecond kitchen,\u201d which was housed in the garage.\n<\/p>\n
Another standout dish from these dinners was ravioli gnudi (sometimes spelled \u201cnudi\u201d), little ricotta dumplings made with spinach, Parmesan cheese, herbs, and spices. \u201cImagine ravioli gnudi as ravioli without the pasta,\u201d she told me. They were often served as an appetizer, drizzled with a little olive oil and garnished with Parmesan cheese.\n<\/p>\n
She explained how she learned the recipe from her grandmother. I loved every minute because not only did I learn a great recipe, but I got to see my friend light up as she spoke about the people she loves the most.\n<\/p>\n
She finished by telling me how she now makes the dish for her family, enlisting the help of her girls for the rolling step. I love that she\u2019s passing down this tradition and that she was willing to share one of her favorite dishes with me\u2014and now, you! Find her recipe below along with her tips that you should absolutely follow.\n<\/p>\n
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Simply Recipes \/ Ciara Kehoe<\/p>\n
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Paula\u2019s Tips for the Best Ravioli Gnudi <\/span> <\/h2>\n
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Squeeze it: <\/strong>Squeeze the thawed frozen spinach thoroughly, or else it will haunt you! Paula insists that using super dry spinach is the only way this recipe works. After thawing my spinach, I piled it all in the middle of a big piece of cheesecloth and squeezed the extra moisture out that way. It didn\u2019t take long and the step was totally worth it.\u00a0<\/li>\n
Freeze:<\/strong> Ravioli gnudi freezes remarkably well. Paula recommends that once the dumplings are fully frozen on the baking sheet, transfer them to a resealable freezer bag. Label and date the bag and use them within three months. Fun fact: you can drop the fully frozen gnudi right into the boiling water to cook; they may just take an extra minute or two to float.<\/li>\n
Try it with sauce: <\/strong>While Paula likes to serve the gnudi with olive oil and Parmesan cheese, she says serving it with your favorite marinara is also a delicious and perfectly lovely option! About 1\/4 cup per 3 or 4 gnudi is a good place to start.<\/li>\n<\/ul>\n
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