There is another type of so-called ‘ravioli’ that is particularly popular in Tuscany although almost unavailable in any restaurants there. It is a bit like the stuffing without the pasta and in fact is called ‘Ravioli gnudi’ in Arezzo to indicate ‘naked’ ravioli. It is a great delicacy, good enough to eat with just freshly chopped tomatoes and a sprinkling of parmesan on top.
Melt the butter in a large saucepan. Cook the onion in it until golden. Add the spinach and salt and saute for about 5 minutes. Cool slightly and then in a large bowl mix together thoroughly with the ricotta and flour. Add the yolks, nutmeg and pecorino and work together well. Salt to taste. Chill well for easier handling and then form into oval pellets about
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