Ravioli Nudi

Indulge in the simplicity and charm of Italian cuisine with this delightful recipe for Ravioli Nudi. The term “Nudi” translates to “naked” in Italian, referring to the ravioli filling without the pasta case. These “unwrapped” dumplings are a mouthwatering treat, served either with or without pasta, based on your preference. Made with a flavorful combination of ground veal and pork (or any combination of ground meats you prefer), Parmesan cheese, fresh parsley, and onions, these tiny dumplings are packed with savory goodness. Served in a luscious butter-sage sauce and topped with grated Parmesan, this dish is sure to captivate your taste buds and become a favorite in your Italian repertoire.

MAKES: About 4 servings

TIME: 30 minutes

INGREDIENTS:

• 8 ounces each ground veal and pork or any combination of ground meats you prefer
• 1 egg
• 1/4 cup freshly grated Parmesan cheese, plus cheese for serving
• 1/4 cup chopped fresh parsley leaves
• 1/4 cup chopped onion
• Salt and freshly ground black pepper
• 1 pound any pasta, fresh or dried (optional)
• 4 tablespoons (1/2 stick) butter
• 20 fresh sage leaves

INSTRUCTIONS:

1. In a bowl, combine the ground veal and pork (or your preferred ground meats) with the egg, freshly grated Parmesan cheese, chopped parsley, chopped onion, and a sprinkling of salt and freshly ground black pepper.
2. Mix the ingredients thoroughly, but avoid kneading the mixture to maintain a tender texture.
3. Form the mixture into tiny balls, approximately 1/2 inch in diameter, and place them on cookie sheets.
4. Refrigerate the meatballs until you’re ready to cook them or for up to several hours.
5. Bring a large pot of water to a boil and add salt.
6. Cook the meatballs in the boiling water for about 5 minutes.
7. Using a slotted spoon, remove the meatballs from the water and keep them warm.
8. If you prefer to serve the Ravioli Nudi with pasta, cook the pasta in the same boiling water until it reaches a tender but not mushy texture.
9. In a small pan over medium-low heat, cook the butter and fresh sage leaves together until the butter turns light brown, which should take about 5 minutes.
10. Drain the cooked pasta, reserving a bit of the cooking water.
11. Toss the drained pasta with the butter-sage mixture, adding enough of the reserved water to create a saucy consistency.
12. Top the pasta with the cooked meatballs and serve.
13. Offer grated Parmesan at the table for an additional burst of flavor.

VEGETARIAN RAVIOLI NUDI VARIATION:

• Vegetarian Ravioli Nudi: To make a delightful vegetarian version, substitute 1 cup of bread crumbs (preferably fresh) for the meat. Add an extra egg and increase the Parmesan to 3/4 cup and the parsley to 1/2 cup. Allow the bread crumb mixture to rest for at least 10 minutes before shaping into balls. Follow the recipe from step 2 onwards, cooking the dumplings until they rise to the surface, which should take about 3 minutes.

With its flavorful filling, delicate texture, and rich butter-sage sauce, Ravioli Nudi promises an Italian dining experience that is both comforting and sophisticated. Whether served on their own or accompanied by pasta, these “naked” dumplings are a true culinary delight that will transport you to the heart of Italy with each delectable bite.