Pasta porn

Ok, not really pasta porn.  But naked ravioli.  Let's capitalize that: Naked Ravioli.

How, one asks, can ravioli strip?  To what tune would ravioli declothe?

Valid questions.  irrelevant, but valid.

Here's the facts...The ravioli never get dressed in their pasta clothing to being with!  Shocking. Scandalous. Throw them on a big white horse and you have Lady Godiva Ravioli. Curling shavings of parmigiano reggiano stand in  for blond hair.

Recipe is as follows

Ravioli
1/2 lb of ricotta
1/2 lb fresh spinach (I think frozen would work as well)
6 T parmigiano reggiano, grated, plus more to top
2 eggs
flour (call it 2 + cups)
salt + pepper to taste

Sauce
4 large tomatoes, peeled, seeded, crushed
2 garlilc cloves, minced
4 basil leaves, chopped
chili powder
2 T olive oil
salt + pepper to taste

To make the sauce, heat olive oil in a saucepan, add garlic and sauté 2-3 minutes. Add tomato, basil, chili powder, salt and pepper.  Let simmer 15-20 minutes.

Cook spinach for 5-10 minutes until softened. Drain well, squeezing to dry.  Chop. Beat the eggs, add other ingredients and mix well.  Add flour, tablespoon by tablespoon, mixing well in between additions, until you get a thick consistency that's slightly sticky.  Fill a bowl with a cup of flour. Scoop out 2 tablespoons of the mixture and roll in the flour to coat.

Add to boiling water in batches.  Boil until the ravioli floats, remove and drain.  Ravioli are slightly tacky, so keep them apart.  Not very pretty, eh?

Once all the ravioli have cooked, place in a pan, top with sauce, sprinkle with extra cheese, and bake for 15-20 minutes.

I was surprised.  They do taste like ravioli!  Nice.  Quite a bit of work, but tasty, and it makes enough for several meals.  Served with prosciutto wrapped mozzarella.