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
Advertisement will not be printed.