For some, making stuffed pasta from scratch is rich, rewarding work. It's also labor-intensive and takes hours. With this ravioli nudi recipe, Mark Bittman cuts out the most time-consuming part—making and stuffing the shells. Here, the ravioli filling is tossed "naked" into a pot of water to boil, creating dumplings you can eat on their own as a starter or, as Bittman suggests, with some pasta and a light dressing of tomato sauce.
The recipe comes from
- 1 cup fresh breadcrumbs
- 2 eggs
- 3/4 cup freshly grated Parmesan cheese, plus more for garnish
- 1/2 cup chopped parsley leaves
- 1/4 cup minced onion
- Salt and freshly ground black pepper
- 1 pound fresh or dried pasta, any kind
- 4 tablespoons (1/2 stick) butter
- 20 fresh sage leaves
Cook the nudi in the water until they come to the surface, about 3 minutes; remove with a slotted spoon and keep warm. Cook the pasta in the same water until it is tender but not mushy. Meanwhile, cook the butter and sage together until the butter is light brown, about 5 minutes.
When the pasta is done, drain it, reserving a bit of the cooking water. Dress the pasta with the butter sauce, adding some of the cooking water if it seems dry; top with the reserved nudi and serve, passing grated Parmesan at the table.