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Somebody in Maremma still calls them ravioli but the real and proper name is “Gnudi”. The word “gnudo” in Italian means naked, these are in fact naked ravioli: you are cooking and eating just the filling of the traditional home-made ravioli!
INGREDIENTS500 gr. ricotta cheese
2 eggs
A big bunch of wild herbs/grasses
Butter
Grated Parmesan cheese
Nutmeg
Flour, sage and salt to taste
Boil the vegetables and dry them carefully, shred them and knead with salt, nutmeg, ricotta cheese and the eggs. Make some oval-shape balls, then roll in flour and put them in boiling water. As soon as they come out to surface, take the gnudi and place them on a plate. Add butter, a bunch of sage, grated Parmesan cheese and serve warm. Instead of butter, sage and cheese you could opt for a meat sauce/ragout.
featured photo from Instagram @babalic986