© Jonelle Weaver
- SERVINGS: 8
- 15 ounces fresh ricotta cheese (about 2 cups)
- 3 pounds spinach, large stems discarded
- About 3 cups freshly grated Parmesan cheese (3/4 pound)
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground pepper
- 5 extra-large egg yolks
- 1 cup all-purpose flour
- 1 stick (4 ounces) unsalted butter
- Fresh sage leaves, for garnish
- Spoon the ricotta into a large coffee filter set in a strainer and drain for 1 hour.
- Bring a large pot of salted water to a boil. Add the spinach and cook for 10 minutes, then drain in a colander and cool under cold running water. Drain the spinach thoroughly. Working with one handful at a time, squeeze the spinach until very dry. Finely chop the spinach.
- In a large bowl, combine the drained ricotta with the spinach, 2 cups of the Parmesan and the nutmeg. Season generously with salt and pepper, add the egg yolks and stir until evenly combined.
- Bring a large pot of salted water to a boil. Spread the flour on a plate. Form level tablespoons of the spinach-ricotta mixture into balls. Roll the balls lightly in the flour until coated. Arrange the balls on a lightly floured baking sheet.
- Melt the butter in a medium skillet. Pour the butter into a large, warmed baking dish and keep warm near the stove.
- Gently drop one-third of the balls into the pot and cook just until they rise to the surface. Using a wire skimmer or slotted spoon, transfer the ravioli to the baking dish in a single layer. Return the water to a boil and cook the remaining balls in 2 batches. Sprinkle the ravioli nudi with as much of the remaining Parmesan as desired, garnish with sage leaves and serve immediately.