Rachel Roddy’s recipe for spinach and ricotta gnudi | A kitchen in Rome
These small, soft balls make for a speedy supper – serve them with a generous grating of parmesan and a well-dressed green salad The combination of ricotta, wilted chopped spinach, grated parmesan or pecorino, egg and a good grating of nutmeg is a familiar and typical filling for ravioli. In today’s dish, though, there is…