naked ravioli gnudi, cheese gnocchi with portabella wine sauce
We went to see a friends Band preform at a very fancy restaurant. I looked at the menu, and saw Gnudi. (pronounced "nu-dee") I have never heard of it so I got home and did some research. Seems it is Ravioli that has no pasta casing. A.K.A. Naked Ravioli or Nude Ravioli. I was intrigued so I had to try making them! I can say that they are very simple. If you like potato Gnocchi, you will love this nude ravioli! They are pillows of wonderful! Seems it was created by a chef in New York. You can serve these with any sauce to your liking. I chose a sauce for these that is also easy, and complements the Gnudi perfectly! I also read that you can freeze them before boiling them. I am freezing some now. Just boil a bit longer from the frozen stage.
prep time
cook time
method
Stove Top
yield
about 53 walnut sized balls
Ingredients
- 3 cups ricotta cheese (good quality)
- 2 - large eggs
- 3 cups grated romano,asiago and parmesan cheese blend, or 1 cup of each
- 1/4 cup all purpose flour
- 1 1/2 cups bread crumbs
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- PORTABELLA MUSHROOM SAUCE:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces baby portabells mushrooms, sliced
- 1 medium onion, chopped
- 3 cloves garlic
- 1 tablespoon all purpose flour
- 1 cup chicken stock, light
- 1 cup dry white wine
- 2 tablespoons parmesan cheese,grated
- dash ground nutmeg (just a tiny bit)
- 1/4 teaspoon dried sage
- dash grounf marjoram (just a tiny bit)
- 1/4 teaspoon ground thyme
- 1/2 teaspoon salt
- - fresh ground pepper to taste
- 1/4 cup milk
How To Make naked ravioli gnudi, cheese gnocchi with portabella wine sauce
-
Step 1In a large mixing bowl, mix Ricotta cheese, eggs and cheese blend. ( A mix master helps this process with the paddle attachment). Stir in flour,bread crumbs, salt and pepper; Mix well. Cover and refrigerate 1 hour.Bring a big pot of water to a boil. As you wait for the water to boil, start the sauce. -
Step 2Portabella Mushroom Sauce: Heat a large frying pan. Add olive oil and melt the butter. Add mushrooms and onion. Saute until onion is transparent. Add garlic and saute for an additional minute. Sprinkle 1 Tablespoon of flour over mushroom mixture, stirring to coat (about one minute) Add chicken broth,wine,2 Tablespoons Parmesan cheese, nutmeg,marjoram,sage,thyme, salt and pepper. Stirring, allow mixture to boil. Reduce heat to a simmer, and reduce sauce until slightly thickened. Stir in milk and return to a bubble.
-
Step 3FOR THE GNUDI: Remove chilled Gnudi dough from refrigerator. Generously flour a large cookie sheet with sides. Roll cheese mixture gently into walnut sized balls,rolling in flour to coat. Gently add several to boiling water. Cook about 5 minutes or until heated through. (they will float when done) Remove from water with a slotted spoon. Place Gnudi in the sauce in batches. You can cook some and freeze some for later boiling.
-
Step 4Serve immediately with additional Parmesan cheese and green onion for garnish if desired.
-
Step 5The next time I try these, I will use Italian style bread crumbs and serve them with a good tomato based sauce or Alfredo sauce. Any sauce that would go good with cheese ravioli, would work with these!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Other Main Dishes
Category:
Other Sauces
Culture:
Italian
Diet:
Vegetarian
Keyword:
#mushroom
Keyword:
#cheese
Keyword:
#Parmesan
Keyword:
#ricotta
Keyword:
#wine
Keyword:
#Gnocchi
Keyword:
#portabella
Keyword:
#ravioli
Ingredient:
Pasta
Method:
Stove Top
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes