Thursday, October 21, 2010

Inside Outside Ravioli - Pasta Nudi



From the kitchen of One Perfect Bite...The Italians call it pasta nudi, or naked ravioli. It's much easier to make than classic forms of the dish and some like it just as well. The ingredients are identical to those used to make a meat-filled ravioli, but the pillows are deconstructed and the filling appears outside, rather than inside, the pasta. If you are pressed for time, and most of us are these days, this dish will deliver the characteristic flavors of ravioli without the work associated with its construction. What is lost, however, is the lovely texture of the stuffed pasta. This recipe was developed by Mark Bittman for The New York Times. He uses a sage-infused brown butter to dress the pasta. While some members of my family love this dish, it is too rich for my palate and I eat only small quantities of pasta when it's prepared in this fashion. Since mine is a minority opinion, I've decided to post the recipe and let you judge for yourself. The meatballs, which are poached in water, can be made well ahead of time, so there is minimal last minute fuss required to bring this dish to the table. If you like meatballs and brown butter sauce, I suspect this dish will become a favorite of yours. Here's how it's made.

Inside Outside Ravioli - Pasta Nudi

Ingredients:
1/2 pound ground veal
1/2 pound ground pork
1 large egg
1/4 cup grated Parmesan cheese, more for garnish
1/4 cup chopped fresh parsley leaves
1/4 cup very finely minced onion
Salt and pepper to taste
1 pound fresh or dried pasta, any kind
1/4 cup (4 tablespoons) butter
20 fresh sage leaves

Directions:

1) Place meat, egg, cheese, parsley, onion, and salt and pepper in a medium bowl. Mix well but do not knead. Form into balls 1/2-inch in diameter. Refrigerate until ready to cook. Bring a large pot of water to a boil and salt it.
2) Cook meatballs in water for about 5 minutes; remove with a slotted spoon and keep warm. Cook pasta in same water until tender but not mushy.
3) Meanwhile, in a medium pot cook butter and sage together until butter is light brown, about 5 minutes.
4) Before draining pasta, reserve a bit of its cooking water. Drain pasta, then toss it with butter-sage mixture and enough reserved water to make it saucy. Top with meatballs and serve, passing grated Parmesan at the table. Yield: 4 to 6 servings.

You might also enjoy these recipes:
Butternut Squash Ravioli - Vegacious
Basil and Goat Cheese Ravioli - The Saucy Kitchen
Arugula and Goat Cheese Ravioli - The Red Spoon
Corn and Pesto Ravioli with Parmesan Butter Sauce - Inexpensive Eating
Ravioli Gnudi with Walnut Sauce - Cinnamon Spice and Everything Nice
Red Pepper, Garlic and Herb Ravioli - Barbara Bakes
Asparagus, Pancetta and Ricotta Ravioli - Ladyberd's Kitchen

41 comments:

Eliana said...

Wow - sage infused brown butter sounds like an excellent way to lightly dress a pasta dish while still giving it incredible flavor. This looks lovely Mary.

Ginny said...

I love the idea of poaching the meatballs to avoid all the messy frying and spattering. More healthful, as well!

Food, Fun and Life in the Charente said...

Sounds like a good idea to me if in a hurry. As you say Ravioli is time comsuming. Diane

Adelina said...

love it- and love the fact that it cuts on time without compromising the result!

penny aka jeroxie said...

i like the amount of sage you have in there. must be aromatic

Mags @ the Other Side of 50 said...

I'm so hungry for this type of recipe. It sounds delicious.

Cherine said...

A fabulous dish!!

Coleen's Recipes said...

OMGoodness, this sounds excellent.

Fuat Gencal said...

Hayırlı günler, ellerinize, emeğinize sağlık. Çok leziz ve iştah açıcı görünüyor.

Saygılarımla.

♥Sugar♥Plum♥Fairy♥ said...

Hiii Mary, i sure did miss a lot here!!
I guess ur in India now, India...wowowowow, how long are u going to be here?
Are u going to the south of India too?
U cud pick the best vanilla beans , really cheap, i'll give u the direct nmber if u want!!
If u are anywhere else in India and would love some goan spices et all, would love to mail them [wud take a week at the most i guess]
Lemme know, wud be glad send One perfect bite anything!
Oh all the goodies rite from the Julia Child soup to blue cheese spread to Pasta Nudi , is fantastic!!

From the Kitchen said...

I've done a very similar recipe that we liked very much (after years of stuffing those little "pillows"). The sage butter sounds delicious.

I'm off to meet my sisters and will have limited computer access. Hope you are continuing to have fun and I look forward to catching up when I return.

Best,
Bonnie

CaSaundraLeigh said...

Being 100% Italian, I am definitely a fan of ravioli, but I am always looking to add different variations on Italian dishes to my meal plans--this sounds great! :-)

Rita said...

Great ravioli!
Hope you enjoying yourself.

Jenn said...

I've poached meatballs in water before and they do turn out to be surprisingly good. I love the idea of this, I never seem to want to fuss with actually making my own ravioli.

Jamie said...

This is so funny! I lived in Italy and never heard of Pasta Nudi but think the idea is fantastic. Looks absolutely delicious!

Susi said...

I bet that sage infused butter just makes this dish. Love that even Ravioli challenged people like me could put this together :o)

ButterYum said...

Sage butter and deconstructed ravioli - Yummo!

:)
ButterYum

Big Dude said...

I love this idea and it looks delicious.

pigpigscorner said...

Great idea!

Faith said...

What a delicious meal, Mary! Sage and brown butter is a match made in heaven! :)

Jess @ Bakericious said...

this is delicious, yum yum.

Lynda said...

I've never heard of this dish Mary, but it does sound quite good.
Hope you are having a great trip!

nesrin said...

Perfeck!

Dishesdone said...

Looks delicious, a bit different from cutting into a ravioli and getting that nice stuffing! But I would definitely try this dish, it looks amazing, and such excellent flavors, browned butter and sage, love it!

Pam said...

Oh Mary... this dish has me craving pasta. It looks so hearty and flavorful!

Baking Barrister said...

I'm all about good food and flavors with a hint of laziness. On my list!

The Blonde Duck said...

That sounds so good!

Jay said...

Wat a gorgeous dish...I cant wait to try them...

do drop in at my space sometime...

Tasty Appetite

Lucie said...

I'd love the meatballs even on their own, without the pasta! Great recipe, Mary!

Foodessa said...

Your dish looks delicious.
Interesting version of the gnudi usually made with Ricotta ;o)

Flavourful wishes,
Claudia

San said...

I don't eat pork ,but the recipe sounds great .

theblogisthenewblack said...

Yum! This looks delish.

Claudia said...

Love this - I have had it - but never made it - it is very rich - a little bit goes a long way. But you know - you have to love anything that has sage brown butter. Hope your trip is grand.

kitchen flavours said...

Looks delicious! Have you visited the Taj Mahal?

Joanne said...

I like all the parts of this dish but I've never really understood why it's called nudi and not spaghetti and meatballs. Either way. Looks fantastic.

The Quintessential Magpie said...

Mary, I missed you on Foodie Friday today, so I came by to visit!

This looks delicious. I love the phrase Pasta Nudi. LOL!

I hope you are having fun on your trip. You are missed!

XO,

Sheila :-)

Joie de vivre said...

That sounds and looks wonderful!

My Little Space said...

I wish to make my own ravioli one day! Soon I hope. Thanks for another great recipe.
Kristy

♥ Kathy said...

Now this is my kind of food! I love any pasta dish!

Couscous & Consciousness said...

I would so love this - have bookmarked this one to make in the very near future. I'm pretty sure it would go down real well around here :-)
Sue

Union Street Eats said...

Tried this yesterday with fresh pasta from an italian store down the street and it was to die for! Thanks for such a fab recipe!

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