This is a recipe from Tuscany typical of the Maremma and Mugello regions, dedicated to sheep farming and poor, rustic but exquisite cuisine.
“Gnudo” in tuscan dialect means naked as their name suggests they’re are “ravioli”without the wrapping of pasta.
They’re very easy to make but delicious 😋 try them!
Ingredients list:
500g (1lb) (18oz) spinach
250g (9oz) (1cup) ricotta cheese
30g (1oz) (1/4 cup) flour
1 egg
100g (3,5oz) (1cup) parmigiano + parmigiano to sprinkle
Butter
Sage leaves