Naked Ravioli

By buffster58

Ingredients

• For The Tomato Sauce:
• 1 (9 Ounce Bag) Baby Spinach
• 12 Ounces Full Fat Ricotta
• 2 Eggs
• 1-1/4 Cup All-purpose Flour (Plus Additional For Shaping)
• Nutmeg
• Salt
• 1/4 Cup Grated Parmesan Cheese
• 1 28 Ounce Can Imported Diced Italian Tomatoes (Or 1 (26.5 Ounce) Box Pomi Brand Chopped Tomatoes)
• 2 Cloves Garlic, Finely Minced
• 2 Tablespoons Extra Virgin Olive Oil (Decrease To 1 Tablespoon If Wanting To Make A Lower Fat Version)
• Salt & Pepper To Taste
• 3 Tablespoons Finely Chopped Basil
• Dash Of Red Pepper Flakes (Optional)

Preparation

Step 1

To Serve:

Grated Parmesan Cheese


To make the sauce, heat the oil in a heavy saucepan over medium heat, and add the garlic. As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes. Turn the heat to high, and as soon as the sauce begins to bubble, turn back down to medium low. Season with salt and pepper, and red pepper flakes if you are using them, and add the basil. Cook for another minute of two and keep warm while you make the gnocchi.

To make the gnocchi, first cook spinach by steaming or in the microwave. Drain and squeeze out all excess water. Chop finely, and then drain once more. Place the spinach, ricotta, eggs, parmesan, nutmeg, salt, and flour into a mixing bowl. Mix together well. Bring to boil large pot of salted water. Lower to simmer. Form the dumplings by using floured hands, lightly rolling the gnocchi to coat with a little flour. Drop into boiling water. When the dumplings float to the top, they are done. Remove with slotted spoon or ladle and return to the pot. Toss gently with the tomato sauce, and serve with parmesan cheese.