Ever get a powerful craving for fresh, homemade ravioli, only to be stopped in your tracks by the thought of all that rolling, filling, and sealing? I’ve been there! Enter Ravioli Nudi, the brilliant and delicious solution. ‘Nudi’ means ‘naked’ in Italian, and that’s exactly what these are: the glorious, cheesy filling of ravioli, formed into delicate little dumplings and poached to perfection. We’re skipping the pasta wrapper entirely and letting the star of the show shine. Tossed in a simple yet elegant brown butter and sage sauce, this dish is a weeknight wonder that feels incredibly special. It’s all the comfort of ravioli, with half the work!
Ingredients
• 1 cup / 100g fresh bread crumbs
• 2 large eggs, lightly beaten
• 3/4 cup / 75g freshly grated Parmesan cheese, plus more for serving
• 1/2 cup / 20g chopped fresh parsley
• 1/4 cup / 40g minced onion
• Salt and freshly ground black pepper, to taste
• 1 pound / 450g pasta, any shape you like
• 4 tablespoons / 57g unsalted butter
• 20 fresh sage leaves
Instructions
1. In a medium bowl, combine the fresh bread crumbs, lightly beaten eggs, Parmesan cheese, parsley, and minced onion. Season generously with salt and pepper. Mix until well combined and let the mixture rest for 10 minutes to allow the bread crumbs to hydrate.
2. Using your hands, roll the mixture into small, uniform balls, about 1/2-inch in diameter. Place them on a plate or baking sheet. You can refrigerate them at this point until you are ready to cook.
3. Bring a large pot of salted water to a rolling boil. Gently drop the nudi into the water. Cook until they float to the surface, which should take about 3-4 minutes. Remove them with a slotted spoon and set aside, keeping them warm.
4. In the same pot of boiling water, cook your pasta according to package directions until al dente.
5. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook, swirling the pan occasionally, until the butter foams, turns a nutty golden-brown, and the sage leaves are crispy. This will take about 5 minutes.
6. Drain the pasta, making sure to reserve about 1 cup of the starchy cooking water. Add the drained pasta directly to the skillet with the brown butter sauce. Toss to coat, adding a splash of the reserved pasta water to create a silky sauce that clings to the pasta.
7. Gently fold in the cooked nudi. Serve immediately, topped with extra grated Parmesan cheese and a crack of black pepper.
Nutritional Information
• Servings: 4-6
• Calories: 485 kcal
• Carbohydrates: 55g
• Protein: 18g
• Fat: 22g
• Sodium: 450mg
• (Disclaimer: Estimated values)
Pro Tips
• for Perfect Nudi
• For evenly cooked nudi, use a small cookie scoop or a measuring spoon to ensure they are all the same size.
• Cook the nudi in batches if necessary. Overcrowding the pot can lower the water temperature and cause them to cook unevenly or fall apart.
• Don’t skip reserving the starchy pasta water. It’s the key to creating a silky, emulsified sauce that clings perfectly to the pasta and nudi.
• Watch the butter carefully as it browns; it can go from perfectly nutty to burnt in seconds. Look for a golden-brown color and a nutty aroma, then use it immediately.
