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Spinach Nudi

(recipe, Eamon Molloy)


This recipe is adapted from a recipe posted on twitter by Maureen Evans (@cookbook).


  1. 1 lb. fresh spinach, cleaned and stemmed
  2. 1 cup ricotta, drained
  3. 1 egg, lightly beaten
  4. 2 Tbsp. grated Parmesan
  5. 1 Tbsp. grated Pecorino
  6. salt
  7. pepper
  8. flour


  1. Blanch spinach for about 5 minutes. Drain in a colander and run cold water over spinach to stop cooking. Wring spinach dry and finely chop.
  2. Combine ricotta, spinach, egg and parmesan in a mixing bowl. Mix well and season to taste.
  3. Spread flour on work surface. Using wet hands, place one tablespoon of mixture at a time on work surface and roll into a small ball.
  4. Bring a large pot of water to a boil. Salt lightly and lower heat to a simmer. Cook the ravioli in small batches until they float, about 2-3 minutes. Remove with a slotted spoon, let water drain and place in a serving dish. Serve immediately with favorite tomato sauce.