Ravioli gnudi alla fiorentina (spinach and ricotta dumplings) – Toscana

Name: Ravioli gnudi alla fiorentina (spinach and ricotta dumplings) – Toscana
Ingredients: 500 grams spinach (leaves only), rinsed (can substitute chard ); 500 grams ricotta cheese , drained; 100 grams Parmigiano-Reggiano cheese, finely grated (can substitute pecorino cheese ); Pinch nutmeg; 2 eggs; 50 grams flour , plus more for dusting; 100 grams butter; 6 leaves sage , rinsed and dried; Sea salt; Black pepper, freshly ground

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Feather-light spinach and ricotta dumplings in sage-infused butter, perfect for chilly evenings. A light and flavorful Toscana treat.

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Ingredients

500 grams spinach (leaves only), rinsed (can substitute chard )
500 grams ricotta cheese , drained
100 grams Parmigiano-Reggiano cheese, finely grated (can substitute pecorino cheese )
Pinch nutmeg
2 eggs
50 grams flour , plus more for dusting
100 grams butter
6 leaves sage , rinsed and dried
Sea salt
Black pepper, freshly ground