This is a dish I learned in Sardegna. ‘Nudi’ means naked. The reason that they are called naked,is the Nudi do not have the pasta covering like a raviolo, it is only the inside. This makes them so light!

this recipe is for 6 people as an entreé:
• 500 gr chopped frozen spinach
• 4 organic eggs
• 700 gr full cream ricotta
• 100 gr freshly grated Parmiggiano
• in a fry pan heat up the spinach so as to loose all the moisture

• in a large bowl mix the
• ricotta
• eggs
• Parmiggiano

• add the spinach
• salt and pepper to taste

• take a glass
• put a little plane white flour in it
• drop a teaspoon of mixture in the glass

• now swirl the glass around
• until you get a perfect little ball
• transfer the ‘Nudi’ onto a floured tray

• cover with a cloth until needed
• bring a large pot of water to a gentle boil
• add some salt
• now gently drop in some’ Nudi’
• as soon as they float, they are ready
• scoop them out with a blotted spoon
• let them drip on a clean t- towel
• transfer to a heated serving plate
• sprinkle some grated Parmiggiano over the ‘Nudi’

• put some butter in a fry pan
• when the butter foams
• pour it over the ‘Nudi’
• fry some fresh sage in butter
• add them on top