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