Naked Ravioli (Ravioli Nudi)

Ingredients

• ½ pound veal
• ½ pound pork, or other ground meats
• 1 egg
• ¼ cup grated Parmesan cheese, more for garnish
• ¼ cup chopped fresh parsley leaves
• ¼ cup minced onion
• Salt and pepper to taste
• 1 pound fresh or dried pasta, any kind
• 4 tablespoons butter
• 20 sage leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    748 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 87 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 39 grams protein; 159 milligrams cholesterol; 103 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. In a bowl, combine meat with egg, cheese, parsley, onion, and salt and pepper. 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.
2. 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 medium pot cook butter and sage together until butter is light brown, about 5 minutes.
3. 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, passing grated Parmesan at the table.

30 minutes