Best 3 Gnudi All Acqua Al 2 Naked Ravioli Recipes

Gnudi all’Acqua al 2, also known as naked ravioli, is a delightful Italian dish that combines the essence of traditional ravioli with a unique twist. Originating from the region of Tuscany, these delicate dumplings are crafted without the traditional pasta dough, resulting in a light and airy texture that allows the fillings to shine through. Typically made with ricotta cheese, spinach, and Parmesan, gnudi all’Acqua al 2 offers a symphony of flavors in every bite. This article presents a collection of delectable recipes for gnudi all’Acqua al 2, each offering a unique take on this classic dish. From the classic spinach and ricotta filling to more adventurous variations featuring butternut squash, mushrooms, and even seafood, these recipes cater to diverse palates and culinary preferences. Whether you're a seasoned chef or a home cook looking to impress your guests, these gnudi all’Acqua al 2 recipes will guide you in creating a memorable and delicious meal.

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GNUDI

Gnudi image

Provided by Giada De Laurentiis

Categories appetizer

Time 23m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated

Steps:

Bring a large pot of salted water to a boil.
In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.
Dredge the formed gnudi in flour to coat, tapping off the excess. Slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary. Remove the gnudi using a slotted spoon after they float to the top and have cooked for about 4 minutes.
Arrange gnudi on a platter and lightly drizzle with marinara sauce.

GNUDI CON LA ZUCCA: NAKED RAVIOLI WITH SQUASH

Gnudi Con La Zucca: Naked Ravioli with Squash image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1/2 cup/125 ml extra-virgin olive oil
1 pound/500 g butternut squash peeled, seeded and cut into cubes
Salt and freshly ground black pepper
1 pound/500 g fresh ricotta cheese
1 1/4 cup/290 ml finely grated Parmigiano cheese, plus extra for sprinkling
1/2 cup/125 ml flour
1 egg

Steps:

Heat 1/4 cup extra-virgin olive oil in a saucepan. Add the butternut squash, salt, and pepper and saute until the butternut squash is fork tender. Transfer the squash mixture to a bowl. Using the back of a fork, mash until the squash is an even mixture. Let cool. Add the ricotta cheese, 1 cup Parmigiano cheese, flour, and an egg. Mix thoroughly until the mixture becomes a soft dough.
Using your hands, scoop enough of the mixture to roll into the size of a golf ball. Repeat with the remaining mixture.
Place the gnudi balls in a pot of boiling salted water for about 1 minute, or until they float to the surface. Drain and plate.
Drizzle the gnudi balls with the remaining extra-virgin olive oil and sprinkle with Parmigiano cheese.

GNUDI

Gnudi image

Gnudi means "naked dumpling," because it's truly a stuffing without a pasta shell. So if you love those stuffings in ravioli, skip the pasta-this dish is for you.

Yield 25 to 30 gnudi, serving 6 as a first course or 4 as a main dish

Number Of Ingredients 11

Ingredients

1 pound fresh ricotta, drained
1 egg
1 cup dry spinach purée, prepared from 20 ounces frozen or fresh spinach (see page 178)
1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano
6 tablespoons fine bread crumbs
1/4 cup flour, plus flour for rolling
1/2 teaspoon salt
Freshly ground black pepper, a generous amount
1 recipe Butter and Fresh Sage Sauce (page 118)
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano
Baking sheet covered in parchment paper

Steps:

Start heating a large pot of salted water.
Blend the ricotta and the egg together in a large bowl. Mix in the spinach, cheese, bread crumbs, flour, salt and pepper, and knead lightly.
Test the consistency of the dough by scooping up a heaping tablespoon, forming it into a ball, and flouring it. Drop it into the boiling water; if it does not hold its shape and rise to the surface of the water within a minute, add more bread crumbs to your dough.
When you have the right consistency, shape all of the dough into balls the size of golf-balls, roll them lightly in flour, and lay them out on baking sheets covered in parchment paper.
Drop the gnudi gently one by one into the boiling water and cook for about 2 or 3 minutes, until they rise to the top, and come to a rolling boil. To test for doneness, scoop out a ball and press it with your fingers: the dumpling dough when cooked should bounce back, leaving no indentation.
Transfer to a sauté pan with Butter and Fresh Sage Sauce. Top with freshly grated cheese before serving.

Tips:

For the perfect gnudi texture, use a light touch when mixing the ingredients. Overmixing can make them tough.
Gnudi can be cooked in a variety of ways. You can boil them, steam them, or pan-fry them. Each method gives a different texture and flavor.
Don't overcrowd the gnudi when cooking. Give them enough space to float freely in the water or oil.
Gnudi are best served immediately after cooking. However, you can also make them ahead of time and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To reheat gnudi, simply boil or steam them until heated through.

Conclusion:

Gnudi are a delicious and versatile dish that can be enjoyed in a variety of ways. With their light and fluffy texture and delicate flavor, they are sure to please even the most discerning palate. Whether you are looking for a quick and easy weeknight meal or an impressive dish for a special occasion, gnudi are the perfect choice.