Ravioli Gnudi with Walnut Sauce

Ravioli Gnudi are ravioli without the wrapper. Just the filling is used. Gnudi is Italian for nude. These are also called malfatti which is Italian for ‘badly made’ and may be a reference to filling that falls out of the ravioli wrapper when cooked.

The Gnudi are made by combining spinach, ricotta, Parmesan, eggs, nutmeg and a little bit of flour to hold them together. The mixture is refrigerated and them formed into ‘dumplings’ and refrigerated again for a short time. They are a breeze to cook, as easy as cooking fresh pasta. But they are fragile and need to be handled carefully. I was pretty certain they would fall apart when I cooked them. Or disintegrate. The secret is to cook them at a very slow simmer, not a hard boil, and drain them as soon as they rise to the top.

The hardest part of making them is forming them. Their very soft and fussy. And refuse to keep their shape. Don’t even bother trying to make them all uniform. It’s a nearly impossible task. And a messy one. Noone will notice once you douse them with sauce. Just call them rustic.

Being the curious creature I am I also pan fried some in a mix of olive oil and butter. I made this batch a little bigger in size. They browned up nicely and were denser in texture. But I prefer the boiling method for taste and ease. All this did was make an even bigger mess in my kitchen.

I’ve seen these compared to gnochhi but if anything their the complete opposite. Gnocchi are dense and heavy. At least the ones I’ve had. These are light and fluffy like clouds. Little pillows that melt in your mouth. And with the flavors of the creamy sage and walnut sauce completely delicious.

The sauce can be made three different ways: with sage and without walnuts, with walnuts and without sage or with both walnuts and sage. A brown butter and sage sauce would be equally good. Or even a drizzle of extra virgin olive oil and Parmesan. Or butter and Parmesan. And of course with a traditional tomato sauce if that’s what you prefer.

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Don’t forget to enter my Second Anniversary Cupcake Lover’s Giveaway!

I’m sending this to the lovely Pam of Sidewalk Shoes the host of Presto Pasta Nights this week, an event founded by Ruth of Once Upon A Feast.

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