NAKED RAVIOLI (RAVIOLI NUDI)"There is an Italian name for pasta stuffing that is served outside of the pasta: nudi, as in naked ravioli. Often, nudi are served without any pasta at all, as a starter. I like them, however, on pasta, either with a light tomato sauce or - as in this recipe - with butter, sage and Parmesan. It's fresh ravioli made realistic."
1/2 pound each veal and pork, or other ground meats
1 egg
1/4 cup grated Parmesan cheese, more for garnish
1/4 cup chopped fresh parsley leaves
1/4 cup minced onion
Salt and pepper to taste
1 pound fresh or dried pasta, any kind
FOR THE SAUCE:4 tablespoons butter
20 sage leaves.
In a bowl, combine meat with egg, cheese, parsley, onion, and salt and pepper. 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. 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.
Meanwhile, in a medium pot cook butter and sage together until butter is light brown, about 5 minutes.
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.
Makes 6 servings
Source:
Mark Bittman to the NY Times, May 21,2006