Ravioli Alla Fiorentina (Spinach Gnocchi)
This dish was cooked at the ABC Gardening Expo, 2010.
900g approx spinach. You can also use the soft green leaf from Franchi chard verde da taglio.
175g butter or less to your taste
2 Tbsp finely chopped onion
4 slices prosciutto, finely chopped
1 cup of plain flour, more or less
4 egg yolks
250g freshly grated parmesan
Freshly grated nutmeg
Wash the spinach well and strip out the stalks. Cook the wet leaves over medium heat adding a small amount water as necessary until tender, about 4-5 minutes. Drain well, and when cool enough to handle, squeeze to remove excess water and chop finely.
Heat 25g butter in a frying pan or sauce pan over medium heat, add the onion and saute gently until tender, stir in the prosciutto and chopped spinach and cook stirring occasionaly for about 5 minutes. Allow to cool.
Add the ricotta and most of the flour and mix and then add the egg yolks, parmesan and nutmeg and season with pepper and a small amount of salt (the parmesan is salty).Add more flour if necessary to make a soft dough.
Roll mixture into 2cm balls using more flour as necessary, and refrigerate for several hours.
Cook the ravioli in batches in a large saucepan of salted water for 3-4 minutes (they usually float to the surface), remove with a slotted spoon and arrange in bowls.
Heat remaining butter in a small saucepan until it browns and then remove from the heat and add a bunch of chopped sage leaves. Pour immediately over the raviolli and serve with extra parmesan.
Eat with Gusto