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