Naked Spinach Ravioli

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“This is a slightly different and easier take on the first Naked Ravioli recipe I posted. Make sure to keep the balls small or you will have trouble keeping them together. I love this served with Baked Asparagus (#21438).”
READY IN:
30mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the ricotta, gorgonzola and egg yolks in a bowl.
  2. Season with salt, pepper and nutmeg, then blend with a hand blender.
  3. Stir in the spinach and two-thirds of the parmesan cheese.
  4. Spread the flour out on a counter or cutting board.
  5. Then take the ravioli mixture out by the spoonful.
  6. You want a lump about the size of a walnut.
  7. Roll it in the flour, shaping it into a round as you go.
  8. Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.
  9. They will rise to the top when done.
  10. Remove with a slotted spoon, let drain and then place in a bowl.
  11. Cover to keep warm.
  12. Continue until all the ravioli balls are cooked.
  13. Melt the butter over a low heat, stir in the garlic and let cook very gently for up to a minute.
  14. Serve immediately, garnished with the left over left over parmesan and garlic butter.

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