Very similar to spinach gnocchi, these dumplings, which originated in Florence, are called “naked” because they wear no shell of dough.
- 2 lb. fresh spinach (to yield 1 lb. trimmed)
- 1⁄2 lb. ricotta, drained
- 4 extra-large egg yolks
- 1 1⁄2 cups freshly grated parmigiano-reggiano
- 1⁄2 tsp. grated lemon zest
- Cayenne pepper (optional)
- Freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 tbsp. flour
- 1⁄4 cup butter, melted
Trim spinach and wash in several changes of water.
Cook in a large pot of boiling salted water over medium-high heat for 10 minutes; drain in a colander and cool under cold running water.
Place spinach in a clean tea towel; squeeze until completely dry (ravioli will fall apart during cooking if there is moisture on leaves).
Combine ricotta, egg yolks, 1 cup of the parmigiano-reggiano, and lemon zest in a large mixing bowl.
Stir in spinach and season to taste with cayenne, nutmeg, and salt and pepper.
Add flour and stir just until combined.
Bring a large pot of salted water to a simmer over medium heat.
Wet hands (mixture will be sticky) and shape 1 tbsp. of mixture into a 1” ball.
Drop ball into simmering water and cook until it floats to the top.
If ball holds its shape, continue rolling remaining mixture.
If ball falls apart, add another 1–2 tsp. flour to mixture. Test again.
Cook ravioli in batches.
As they float to the top, transfer to a serving dish and cover with aluminum foil to keep warm.
Drizzle ravioli with butter and top with remaining parmigiano-reggiano.