I absolutely love this gnudi recipe because it’s a comforting blend of creamy ricotta and tangy tomato sauce, hitting all those nostalgic Italian flavors that remind me of cozy family dinners. Plus, it’s super easy to whip up on a weeknight, making me feel like a gourmet chef without all the stress!
I adore the way Ravioli Gnudi provides such a delightful little twist on traditional ravioli, calling forth near-authentic Italian flavors with just a few simple ingredients. Creamy ricotta cheese forms the basis of these delicate dumplings, around which the rest of the filling wraps—shredded Parmigiano-Reggiano, a bit of salt, and just enough black pepper to make me feel like I’m living on the edge.
Ingredients
Cheese, Ricotta: Protein-rich, smooth, and creamy, for tender textures in gnudi.
Parmesan Cheese: Contributes umami and profundity; high in calcium and protein.
Provides structure and shape to gnudi; minimal carbohydrates.
Olive Oil: Fats that are beneficial to health; enrich the flavor of sauces, making them more robust.
Garlic is a powerfully aromatic bulb.
It has a very strong flavor—which some people adore and others cannot abide—that holds up beautifully to roasting and to one of its many forms, garlic confit.
Beyond providing flavor, garlic has a long history of medicinal use, especially for colds and flus, and because of its purported heart-health benefits.
Tomato Purée: A mainstay in Italian sauces and soups; source of vitamin C and lycopene.
Red pepper flakes: Imparts a piquant pop and gives metabolism a modest uptick.
Basil leaves: Fresh, aromatic adornments; provide antioxidants and vibrancy.
Ingredient Quantities
- 1 cup ricotta cheese, drained
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour, plus more for dusting
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
1. In a substantial mixing bowl, mix together the ricotta cheese, Parmesan cheese, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the mixture is smooth and well combined.
2. Add the flour to the cheese mixture in a slow, steady stream, stirring gently and uniformly until a soft and slightly sticky dough forms. The sticky-dough stage is critical here: You want the dough to stick to itself and not to you, but you don’t want it so dry that it falls apart.
3. Flour a tidy surface where you can work. Put the dough there and roll it into a log, 1 inch in diameter. Cut the log into 1-inch lengths. From each piece, fashion a loose ball.
4. A large pot of salted water should be brought to a gentle boil. The gnudi can then be added carefully and cooked for about 4-5 minutes. The gnudi will float to the surface when they’re done.
5. When the gnudi is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until it is fragrant.
6. Combine the crushed tomatoes, dried oregano, and red pepper flakes in the skillet. Stir them together and let them simmer for 5 minutes. Add your seasoning salt and pepper to taste.
7. After cooking the gnudi, use a slotted spoon to place them into the skillet with the sauce. Toss the gnudi in the sauce to coat them gently.
8. Let the tomato sauce and the gnudi simmer together for another 2-3 minutes to marry the flavors.
9. Take the skillet off the heat and put the gnudi onto serving plates.
10. Fresh basil leaves make an excellent garnish. Serve hot. And enjoy!
Equipment Needed
1. Mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Flour sifter (optional)
5. Clean work surface or pastry board
6. Knife
7. Large pot
8. Slotted spoon
9. Large skillet
10. Stove
11. Serving plates
FAQ
- Q: Can I use store-bought ricotta, or does it need to be homemade?Store-bought ricotta is just fine for this recipe. Just be sure to drain it well so that excess moisture doesn’t make its way into the cake.
- Q: Is it possible to freeze the gnudi for later use?A: Yes, you can freeze the uncooked gnudi. Lay them out on a baking sheet until they’re solid, then tuck them into a zip-top bag. When you’re ready to cook, do so from frozen for optimal results.
- Q: What can I substitute for Parmesan cheese?You can use Pecorino Romano or Grana Padano as replacements if you would rather have a different flavor profile.
- Q: Can I make the tomato sauce ahead of time? A: Absolutely! You can make the sauce a day in advance and reheat it gently on the stove before serving.
- Q: How can I make this dish gluten-free?Use a gluten-free flour blend that is suitable for baking in place of the all-purpose flour, maintaining the same measurements.
- Q: Is it necessary to include red pepper flakes in the sauce?The red pepper flakes contribute a slight spiciness, but you can leave them out if you want a sauce that is less daring.
Substitutions and Variations
As a substitute for ricotta cheese, use cottage cheese that has been blended until smooth.
You can substitute Pecorino Romano cheese for a similar flavor in place of Parmesan cheese.
Instead of all-purpose flour, use whole wheat flour for a healthier alternative.
If you have no crushed tomatoes, blended diced tomatoes—whipped to smooth perfection—work well as a substitute.
You can substitute fresh thyme leaves for dried oregano to achieve a different herbaceous flavor in your recipe.
Pro Tips
1. Drain the Ricotta Thoroughly: To ensure your gnudi holds its shape and texture, make sure the ricotta is well-drained. You can do this by wrapping it in cheesecloth and letting it sit in a sieve over a bowl for a few hours in the refrigerator.
2. Adjust Flour as Needed: Depending on the moisture level of your ricotta, you may need to slightly adjust the amount of flour. Add it gradually until the dough reaches the right consistency, slightly sticky but not too much.
3. Chill the Dough: After forming the gnudi balls, give them a quick chill in the refrigerator for about 20-30 minutes. This helps them firm up and holds their shape better when cooking.
4. Infuse the Oil: For an extra depth of flavor, add a sprig of fresh basil or a piece of lemon zest to the olive oil as you heat it with the garlic. Remove it before adding the tomatoes.
5. Finish with Quality Olive Oil: Just before serving, drizzle the gnudi with a high-quality extra virgin olive oil. This adds a fresh, fruitiness that enhances the overall taste of the dish.
Ravioli Gnudi With Quick Tomato Sauce Recipe
My favorite Ravioli Gnudi With Quick Tomato Sauce Recipe
Equipment Needed:
1. Mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Flour sifter (optional)
5. Clean work surface or pastry board
6. Knife
7. Large pot
8. Slotted spoon
9. Large skillet
10. Stove
11. Serving plates
Ingredients:
- 1 cup ricotta cheese, drained
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour, plus more for dusting
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions:
1. In a substantial mixing bowl, mix together the ricotta cheese, Parmesan cheese, egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir until the mixture is smooth and well combined.
2. Add the flour to the cheese mixture in a slow, steady stream, stirring gently and uniformly until a soft and slightly sticky dough forms. The sticky-dough stage is critical here: You want the dough to stick to itself and not to you, but you don’t want it so dry that it falls apart.
3. Flour a tidy surface where you can work. Put the dough there and roll it into a log, 1 inch in diameter. Cut the log into 1-inch lengths. From each piece, fashion a loose ball.
4. A large pot of salted water should be brought to a gentle boil. The gnudi can then be added carefully and cooked for about 4-5 minutes. The gnudi will float to the surface when they’re done.
5. When the gnudi is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until it is fragrant.
6. Combine the crushed tomatoes, dried oregano, and red pepper flakes in the skillet. Stir them together and let them simmer for 5 minutes. Add your seasoning salt and pepper to taste.
7. After cooking the gnudi, use a slotted spoon to place them into the skillet with the sauce. Toss the gnudi in the sauce to coat them gently.
8. Let the tomato sauce and the gnudi simmer together for another 2-3 minutes to marry the flavors.
9. Take the skillet off the heat and put the gnudi onto serving plates.
10. Fresh basil leaves make an excellent garnish. Serve hot. And enjoy!
