Naked Ravioli

Name: Naked Ravioli
Total time: 30 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1/2 pound veal; 1/2 pound pork, or other ground meats; 1 egg; 1/4 cup grated Parmesan cheese, more for garnish; 1/4 cup chopped fresh parsley leaves; 1/4 cup minced onion; Salt and pepper to taste; 1 pound fresh or dried pasta, any kind; 4 tablespoons butter; 20 sage leaves

By Mark Bittman

Total Time: 30 minutes
Rating: 4(42)
Comments: Read comments

There is an Italian name for pasta stuffing that is served outside of the pasta: nudi, as in naked ravioli. Often, nudi are served without any pasta at all, as a starter. I like them, however, on pasta, either with a light tomato sauce or - as in this recipe - with butter, sage and Parmesan. It's fresh ravioli made realistic.

Featured in: THE MINIMALIST; Making Ravioli, With the Inside Out

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Ingredients

Yield:4 to 6 servings

½pound veal
½pound pork, or other ground meats
1egg
¼cup grated Parmesan cheese, more for garnish
¼cup chopped fresh parsley leaves
¼cup minced onion
Salt and pepper to taste
1pound fresh or dried pasta, any kind
4tablespoons butter
20sage leaves

Ingredient Substitution Guide

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Preparation

Step 1
In a bowl, combine meat with egg, cheese, parsley, onion, and salt and pepper. Mix well but do not knead. Form into balls ½ inch in diameter. Refrigerate until ready to cook. Bring a large pot of water to a boil and salt it.
Step 2
Cook meatballs in water for about 5 minutes; remove with a slotted spoon and keep warm. Cook pasta in same water until tender but not mushy. Meanwhile, in a medium pot cook butter and sage together until butter is light brown, about 5 minutes.
Step 3
Before draining pasta, reserve a bit of its cooking water. Drain pasta, then toss it with butter-sage mixture and enough reserved water to make it saucy. Top with meatballs and serve, passing grated Parmesan at the table.

Ratings

4 out of 5

42 user ratings

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Comments

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Fitzee4 years ago

The combo of veal and pork work nicely together. I used a teaspoon scoop and they were more like 1 inch in diameter but that seemed like the right size to me. Next time I might add some garlic salt, another herb, or maybe try using spinach instead of parsley - they could use a slight boost in flavor. Tried with both a brown butter/sage/parmesan sauce and marinara sauce over pasta; like both equally. Will make again (with adjustments).

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