Spinach Ravioli Gnudi in Balsamic Mushroom Sauce
By
Heidi Hoerman
@heidicookssupper
13
These spinach gnudi are poached and served in a puddle of creamy mushroom-balsamic sauce. The richness of the cheese and cream is balanced by the balsamic vinegar.
Most of the time to prepare the dish is simply wait time -- draining and cooling. Actual preparation time is less than an hour.
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Ingredients
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GNUDI
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1 lbricotta cheese
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1 bag(s)spinach, pre-washed (or well-washed fresh or thawed frozen)
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2 largeegg yolks
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2 ozparmesan cheese, freshly grated
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1/4 tspsalt
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1/4 tspwhite pepper
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1/2 tspnutmeg, freshly grated
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1/2 call purpose flour + additional for dusting
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SAUCE
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3 Tbspolive oil
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6-8 ozcrimini mushrooms (baby bellas), sliced
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1/4 tspsalt
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1/4 tsppepper (white or black)
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1 largeshallot, minced
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2 clovegarlic, minced
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1/4 cbalsamic vinegar
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1/4 cheavy cream
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TO PREPARE THE GNUDI FOR SERVICE
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2 galwater (approx.)
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1 Tbspsalt
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2 Tbspbutter
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2 Tbspolive oil
How to Make Spinach Ravioli Gnudi in Balsamic Mushroom Sauce
- Make 16 to 20 floured gnudi. Scoop out 1/8th cup of the gnudi mixture and quickly roll into a ball. Drop the ball into a bowl of flour and roll to coat on all sides. Shake off excess flour. Place gnudi, spread out so they do not touch, on a parchment-lined or lightly oiled tray. Refrigerate for 30 minutes.
- To Serve:
Fill a pan, large enough to cook the gnudi in a single layer without touching, with at least 3 inches of water. Add 1 tablespoon salt. Bring the water to a simmer. Gently place the gnudi in the water. Gently move each to make sure they do not stick to the bottom or each other. Simmer until they float.