Ravioli Gnudi

Naked ravioli

Preparation info

  • Difficulty


  • 6

Appears in

A Table in Tuscany

By Leslie Forbes

Published 1985

  • About

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.


  • lb/675 g fresh spinach, cooked as previous recipe & finely chopped
  • 9 oz/250 g ricotta cheese
  • oz/130 g plain flour
  • 3 egg yolks
  • 5 oz/150 g freshly grated pecorino or parmesan
  • ½ tsp nutmeg
  • ½ small onion, finely chopped
  • 2 oz/50 g butter
  • salt


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 1 in/2.5 cm long by ½ in/1 cm across. Boil 8 pints/4.5 litres salted water and cook the ravioli a few at a time. They should be ready about 3 or 4 minutes after the water has returned to the boil. Remove and keep warm until ready to eat. In the unlikely occurrence of leftovers, roll them in egg yolk and breadcrumbs the next day and deep fry until crunchy and brown.