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naked ravioli gnudi, cheese gnocchi with portabella wine sauce

(1 rating)
songchef avatar
Recipe by
Deb Crane
@songchef
Eagle, WI

We went to see a friends Band preform at a very fancy restaurant. I looked at the menu, and saw Gnudi. (pronounced "nu-dee") I have never heard of it so I got home and did some research. Seems it is Ravioli that has no pasta casing. A.K.A. Naked Ravioli or Nude Ravioli. I was intrigued so I had to try making them! I can say that they are very simple. If you like potato Gnocchi, you will love this nude ravioli! They are pillows of wonderful! Seems it was created by a chef in New York. You can serve these with any sauce to your liking. I chose a sauce for these that is also easy, and complements the Gnudi perfectly! I also read that you can freeze them before boiling them. I am freezing some now. Just boil a bit longer from the frozen stage.

(1 rating)
yield serving(s)
method Stove Top

Ingredients For naked ravioli gnudi, cheese gnocchi with portabella wine sauce

  • 3 c
    ricotta cheese (good quality)
  • 2
    large eggs
  • 3 c
    grated romano,asiago and parmesan cheese blend, or 1 cup of each
  • 1/4 c
    all purpose flour
  • 1 1/2 c
    bread crumbs
  • 2 tsp
    salt
  • 1 tsp
    fresh ground pepper
  • PORTABELLA MUSHROOM SAUCE:
  • 1 Tbsp
    olive oil
  • 2 Tbsp
    butter
  • 8 oz
    baby portabells mushrooms, sliced
  • 1 md
    onion, chopped
  • 3 clove
    garlic
  • 1 Tbsp
    all purpose flour
  • 1 c
    chicken stock, light
  • 1 c
    dry white wine
  • 2 Tbsp
    parmesan cheese,grated
  • dash
    ground nutmeg (just a tiny bit)
  • 1/4 tsp
    dried sage
  • dash
    grounf marjoram (just a tiny bit)
  • 1/4 tsp
    ground thyme
  • 1/2 tsp
    salt
  • fresh ground pepper to taste
  • 1/4 c
    milk

How To Make naked ravioli gnudi, cheese gnocchi with portabella wine sauce

  • 1
    In a large mixing bowl, mix Ricotta cheese, eggs and cheese blend. ( A mix master helps this process with the paddle attachment). Stir in flour,bread crumbs, salt and pepper; Mix well. Cover and refrigerate 1 hour.Bring a big pot of water to a boil. As you wait for the water to boil, start the sauce.
  • 2
    Portabella Mushroom Sauce: Heat a large frying pan. Add olive oil and melt the butter. Add mushrooms and onion. Saute until onion is transparent. Add garlic and saute for an additional minute. Sprinkle 1 Tablespoon of flour over mushroom mixture, stirring to coat (about one minute) Add chicken broth,wine,2 Tablespoons Parmesan cheese, nutmeg,marjoram,sage,thyme, salt and pepper. Stirring, allow mixture to boil. Reduce heat to a simmer, and reduce sauce until slightly thickened. Stir in milk and return to a bubble.
  • 3
    FOR THE GNUDI: Remove chilled Gnudi dough from refrigerator. Generously flour a large cookie sheet with sides. Roll cheese mixture gently into walnut sized balls,rolling in flour to coat. Gently add several to boiling water. Cook about 5 minutes or until heated through. (they will float when done) Remove from water with a slotted spoon. Place Gnudi in the sauce in batches. You can cook some and freeze some for later boiling.
  • 4
    Serve immediately with additional Parmesan cheese and green onion for garnish if desired.
  • 5
    The next time I try these, I will use Italian style bread crumbs and serve them with a good tomato based sauce or Alfredo sauce. Any sauce that would go good with cheese ravioli, would work with these!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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