naked ravioli

Yes, I made this for the name: naked ravioli. Which is so much more fun to say than “pasta with the insides out” or ya know, “little meatballs with pasta”. I mean, where is the fun in that? But as with a lot of recipes, this has a story behind it, err I guess more of a reason behind it. You see, several years ago Mark Bittman (I won’t even begin on my long, seizure inducing rant on another beloved column bidding adieu…) talked about a shortcut he found to making pasta called nudi, an Italian word that refers to pasta stuffing being served outside the pasta.

It seemed the perfect solution to my pasta roller-less kitchen; then my gracious in-laws gave me a pasta roller. But just as Mark Bittman found, I too was quickly tiring of kneading fresh pasta, cranking it out on my roller, cooking up a filling, stuffing them and boiling them off, only to then worry about what sauce I was going to blanket them with — it was basically the last thing on my mind after a day of deadlines, a threatening snow storm and the resulting  ice barriers that had to be trod through. Frankly, I’d rather be wrapped up like a papoose in a hot pink snuggie.

Thus the inspiration to make this pasta naked. Not only is it quick, easy and hot, it’s pretty darn delicious. As any of my faithful readers will know, I get weak in the knees for brown butter. Imagine putting brown butter on something naked. (I italicize words I whisper…) Combine naked ravioli, brown butter and a hot pink snuggie cocoon and now you have another glimpse into how I spend my snow bound days.

One Year Ago: Baked Pancakes with Strawberry Syrup

Naked Ravioli (Ravioli Nudi)
Adapted from Mark Bittman

Serves 6

1 pound ground veal
1 egg
1/2 cup grated parmesan
1/4 cup minced parsley
1/2 cup minced onion
1 teaspoon kosher salt
Red pepper flakes
1 pound fresh or dried pasta, any variety
1 stick butter (8 tablespoons)
20 sage leaves

In a large bowl combine meat, egg, cheese, parsley, onion, and salt and a pinch of red pepper flakes. Mix well but do not knead. Form into balls 1/2 inch in diameter. Refrigerate until ready to cook. Bring a large pot of water to a boil and salt it.
Cook meatballs in water for about 5 minutes; remove with a slotted spoon and keep warm. Cook pasta in same water until tender but not mushy.

Meanwhile, in a large skillet cook butter, sage and another pinch of red pepper flakes together until butter is brown and smells nutty, about 5 minutes.

Before draining pasta, reserve a bit of its cooking water. Drain pasta, then toss it with butter-sage mixture and enough reserved water to make it saucy. Top with meatballs and serve.