Name: Ravioli in Camicia (Naked Ravioli)
Yield: Serves 6 as a first course, 4 as a main course
Cuisine: Italian
Ingredients: 4 tablespoons unsalted butter melted with 10 leaves of fresh sage; ¼ cup (1 ounce) freshly grated Parmigiano-Reggiano cheese; 1½ tablespoons coarse salt; 2 tablespoons all-purpose flour for the ravioli and extra for coating the ignudi; 6 quarts water; 1 egg yolk; 1 teaspoon sea salt; 1½ cups (6 ounces) freshly grated Parmigiano-Reggiano cheese; 1⅔ cups (12 ounces) best-quality ricotta cheese; Substantial gratings of fresh nutmeg; 2 teaspoons unsalted butter; 1 pound fresh spinach, weighed after cleaning and stemming

Preparation info

Serves
6
as a first course

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Some Italians call these ignudi (“naked ravioli”) and others call them ravioli in camicia (“ravioli in their undershirts,” very loosely translated) because they are just the filling, without the pasta dough, shaped like dumplings and then poached. This recipe from Andreina Pavani Calcagni is very simple—there’s no pasta to deal with, after all—so you can just mix, shape, and cook until these tasty dumplings rise to the top of the bubbling wa