At Paolo’s Table – Spinaci & Ricotta Gnudi

You may be surprised to learn that Paolo is a keen chef; when he is not working wonders with interiors, you’ll mostly find him in the kitchen cooking up a storm. This is one of his favourite recipies; Spinaci & Ricotta Gnudi / Spinach & Ricotta Ravioli.

You will need (serves 4):

• 1kg Fresh spinach
• 500g Ricotta cheese
• 2 Eggs
• Parmesan
• Nutmeg
• Butter
• Salt & Pepper
• 200g Plain Flour
• 3 or 4 Sage leaves

Instructions

• Boil 1kg of spinach in slightly salted water until tender and drain well.
• Mix the well-drained spinach with 500g of ricotta cheese, 2 eggs, some grated nutmeg and grated parmesan.
• Season with salt and pepper and mix well using your hands.
• Form some balls by rolling them in flour.
• Drop them in salty boiling water for 2 minutes or until they come up to the surface.
• Melt some butter on a gentle heat with a few sage leaves.
• Scoop the balls out of the water and into a serving dish.
• Pour over the melted butter and add the some grated parmesan.
• Serve immediately.

We would love to see your versions! Use #paolostable on Instagram and tag @paolomoschino or @nicholashaslamltd. Bon appetit!