MAKES: 4 to 6 servings
TIME: 30 minutes
When you want ravioli but just don’t have the energy to make them. With nudi you just turn the stuffing into naked, uncovered dumplings and serve them with any pasta you like.
1 cup fresh bread crumbs
3/4 cup freshly grated Parmesan cheese, plus more for garnish
1/2 cup chopped parsley leaves
1/4 cup minced onion Salt and freshly ground black pepper
1 pound fresh or dried pasta, any kind
4 tablespoons (1/2 stick) butter
20 fresh sage leaves
Combine the bread crumbs in a bowl with the eggs, cheese, parsley, onion, and some salt and pepper. Mix well and let it sit for about 10 minutes. Form into tiny balls, about 1/2 inch in diameter. Refrigerate until you’re ready to cook. Bring a large pot of water to a boil and salt it.
Cook the nudi in the water until they come to the surface, about 3 minutes; remove with a slotted spoon and keep warm. Cook the pasta in the same water until it is tender but not mushy. Meanwhile, cook the butter and sage together until the butter is light brown, about 5 minutes.
When the pasta is done, drain it, reserving a bit of the cooking water. Dress the pasta with the butter sauce, adding some of the cooking water if it seems dry; top with the reserved nudi and serve, passing grated Parmesan at the table.