Pasta with Squash Sausage and Lettuce Cream: Sweet squash, hearty sausage and fresh mint make for the perfect winter pasta dish.

Serves 4

lacucinaitaliana.com

INGREDIENTS
5 large lettuce leaves
9 OZ. ricotta
1 onion
14 OZ. fresh sausage
extra-virgin olive oil
dry white wine
10 OZ. butternut squash
2 CUPS small pasta
mint

INSTRUCTIONS
Clean and boil the lettuce leaves, drain, squeeze and purée with the ricotta and a pinch of salt to obtain a smooth cream.

For the pasta: Chop the onion. Remove the sausage from the casing and cut into 1/2″ pieces. Heat 1 Tbsp. oil in a large pan over medium heat, add the onion and brown for 5 minutes. Then add the sausage; cook it by crushing and crumbling it for a couple of minutes. Add a splash of wine and cook for another 8-10 minutes. 

Dice the squash in 1/4″ cubes. Heat 1 Tbsp. oil in another pan and cook the squash for around 5 minutes.

Bring a large pot of water to a boil and add salt. Add the pasta, cook to al dente, drain it reserving 1 cup pasta cooking water. Spoon the pasta directly into the pan with the sausage; add the squash and stir, adding, if needed, a little cooking water. Top with the cream and mint leaves to taste.

Zucchini Lasagna is a delectable twist on the classic Italian dish. Layer upon layer of thinly sliced zucchini, gently cooked to perfection, effortlessly replaces traditional lasagna noodles. This wholesome alternative boasts a creative and innovative approach to a beloved recipe, creating a lighter and healthier indulgence. Packed with flavorsome ricotta mixture and topped with bubbly, golden-brown cheese, every bite is a delightful symphony of taste and texture. Indulge in this satisfying culinary masterpiece, guilt-free, as you savor the harmonious blend of flavors.

Serves 4-6

thekitchn.com

INGREDIENTS
FOR THE SAUCE:
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
2 (25- to 28-ounce) jars or cans tomato passata or crushed tomatoes
1/2 teaspoon kosher salt

FOR THE ZUCCHINI:
3 large zucchini (about 2 pounds total), ends trimmed
1 teaspoon kosher salt

FOR THE FILLING:
16 ounces whole-milk ricotta cheese (about 2 cups)
2 ounces coarsely grated whole-milk low-moisture mozzarella (about 1/2 cup)
2 ounces coarsely grated Pecorino Romano cheese (about 1/2 cup)
1/4 cup finely chopped fresh basil leaves
2 cloves garlic, minced, divided
1 teaspoon finely grated lemon zest
1 large egg
Freshly ground black pepper

FOR ASSEMBLY:
4 ounces grated whole-milk low-moisture mozzarella cheese (about 1 cup)
2 ounces coarsely grated Pecorino Romano cheese (about 1/2 cup)
Olive oil, for the baking dish
4 tablespoons thinly sliced fresh basil leaves, divided

INSTRUCTIONS
Make the sauce: Heat the oil in a medium saucepan over medium heat until shimmering. Add the garlic and sauté until fragrant, 1 to 2 minutes. Add the passata and salt, then use 1/2 cup water to rinse the jars; add that tomatoey water to the saucepan. Simmer gently until the oil rises to the top of the sauce, about 30 minutes. Taste and season with salt and pepper as needed, then remove from the heat to cool slightly.

Roast the zucchini: Meanwhile, cut the zucchini in half crosswise, then thinly slice each piece lengthwise into 1/4-inch-thick planks. Place the zucchini slices in a colander, gently toss with the salt, and set over the sink or a bowl to drain for 15 minutes. Arrange a rack in the middle of the oven and heat the oven to 450°F.

Line two rimmed baking sheets with parchment paper. Divide the zucchini planks between the baking sheets in a single layer, then pat them dry with a paper towel. Roast until the zucchini is dry to the touch, 10 to 15 minutes. Meanwhile, make the filling and prepare for assembly.

Make the filling: Stir all the filling ingredients together in a large bowl.

Prepare for assembly: Stir the remaining mozzarella and Pecorino for assembly together in a medium bowl.

Remove the zucchini from the oven, then lower the temperature to 375°F. Lightly coat a 9×13-inch baking dish with oil.

Spoon in enough tomato sauce to thinly coat the bottom of the dish. Arrange the zucchini planks in two rows down the length of the dish. There may be a bit of space between the rows — that’s okay! Dot with half of the filling mixture and carefully spread into a thin layer. Sprinkle with 1 tablespoon of the basil, then top with 3/4 cup sauce. Repeat with another layer of zucchini, filling, basil, and sauce. Finish with the remaining zucchini, then top with 3/4 cup sauce (you will have sauce left over). Sprinkle with the mozzarella-Pecorino mixture.

Place the baking dish on a baking sheet. Bake until bubbly and golden-brown, 40 to 50 minutes. Let cool 10 minutes, then sprinkle with the remaining 2 tablespoons basil before serving.

Indulge in the rich and comforting flavors of Nigella Lawson’s Farro Risotto. This delectable dish combines tender, pearled farro with savory crimini mushrooms, fragrant thyme, and a touch of Marsala for a truly irresistible taste. As the farro cooks to perfection, the creamy ricotta and grated Parmesan melt into the mixture, creating a luscious and velvety texture. Topped with a sprinkle of fresh parsley, this Farro Risotto is an elegant and satisfying choice that will transport your taste buds to culinary bliss.

Serves 4-6

Nigella Lawson

INGREDIENTS
1/2 cup dried porcini
1/2 cup recently boiled water
1/4 cup olive oil
1-2 leek s(washed & trimmed), halved lengthwise & thinly sliced
2 3/4 cups pearled farro (perlato)
1/4 cup Marsala
5 cups broth, vegetable, chicken, or porcini
8 ounces crimini mushrooms
sliced leaves from a few sprigs of fresh thyme or 1/2 teaspoon dried thyme
1-2 clove garlic, peeled
1/4 cup ricotta
1/4 cup grated Parmesan
3 tablespoons chopped fresh parsley, to serve

INSTRUCTIONS
Cover the dried porcini with 1/2 cup of recently boiled water, then fill the kettle and put it on the heat again if you are making up the broth with concentrate, cube, or powder. In a wide, heavy saucepan (that comes with a lid) add 2 tablespoons of the oil and the fine jade tangle of leek, and cook, stirring frequently, for about 5 minutes or until the leeks are softened.

Drain the porcini, reserving the soaking liquid, then chop them and add them to the pan. Stir well, then add the farro and turn it gently but thoroughly in the pan. Tip in the Marsala and porcini-soaking water and let it bubble up.

Make up the broth as wished and add this to the farro pan, stir, bring to a boil, and then clamp on a lid, turn down the heat, and let it cook at a simmer for 30 minutes, until the farro is cooked and all the liquid absorbed. (Note: May have to cook the farro about another 10 minutes with the lid off to absorb all of the liquid.)

While the farro is cooking, warm the remaining 2 tablespoons oil in a medium-sized frying pan and cook the sliced crimini mushrooms for about 5 minutes or until they begin to soften (they will first seem alarmingly dry) at which point add the thyme, grate in (or mince and add) the garlic, and cook for a further 5 minutes or until the mushrooms are juicy and soft. Remove from the heat if there is still time on the clock for the farro. Once the farro is cooked, take it off the heat, too, and add the cooked mushrooms. Stir in the ricotta and Parmesan (they will melt in the heat of the farro) until the farro is creamy, then sprinkle with parsley and serve.

These Lemon Ricotta Stuffed Zucchini boats are the perfect summer appetizer to make with all that farm-fresh zucchini. Making them is as simple as scooping out the seeds and stuffing them with a delicious lemon, ricotta, breadcrumb, parsley, garlic, and Parmigiano Reggiano stuffing.

Serves 4

sipandfeast.com

INGREDIENTS
4 medium zucchini
½ cup plain breadcrumbs
2 cups ricotta
½ cup grated parmigiano reggiano
2 cloves garlic
3 medium lemons
¼ cup parsley
¼ cup olive oil
1 tsp kosher salt
½ tsp black pepper

INSTRUCTIONS
Preheat oven to 400f and set rack in middle. Cut 4 medium zucchini in half lengthwise and scoop out the interior seeds with a spoon. Season the interior of the zucchini with a total of 1 tsp kosher salt and a ½ tsp of pepper. Drizzle oil onto each one and bake the zucchini in a sheet pan for 20-25 minutes until fork tender.

Chop a ¼ cup fresh parsley and mince 2 garlic cloves. Grate a ½ cup of Parmigiano Reggiano cheese or use good quality grated cheese. Slice 1 lemon into rounds.

In a pan over medium heat saute the garlic in a ¼ cup of olive oil until lightly golden. Set aside the garlic and oil mixture.

In a large bowl mix the 2 cups ricotta, ½ cup Parmigiano Reggiano, ½ cup breadcrumbs, juice of 1 lemon, ¼ cup parsley and the garlic/oil mixture.

Let the zucchini boats cool for a few minutes after baking then stuff with the ricotta mixture. Sprinkle a touch of breadcrumbs onto each and arrange the sliced lemons in the pan. Broil the zucchini boats for 5-7 minutes on the middle rack until the cheese is bubbly and golden brown. Serve with extra grated cheese and lemon wedges.

A tasty vegetarian alternative to a traditionally meat filled pasta. Eggplant and Ricotta Cannelloni are especially delicious in summer time when eggplant and tomatoes are in peak season.

Serves 6

lacucinaitaliana.com

INGREDIENTS
18 dried ready to cook cannelloni
2 CUPS ready made béchamel
7 OZ. tomato sauce
7 OZ. ricotta cheese
5 OZ. eggplant
4 TBSP. Parmigiano Reggiano, grated
2 TBSP. unsalted butter
2 TBSP. breadcrumbs
2 large eggs
basil
olive oil
nutmeg
salt
pepper

INSTRUCTIONS
Peel the eggplant and cut into tiny cubes. Sauté in a frying pan with 2 Tbsp. olive oil. Season with salt, pepper and hand-shredded basil and stir in the ricotta. Add the eggs, stirring constantly, then top with the Parmigiano Reggiano and the breadcrumbs.

Preheat the oven to 350°F.

Fill the cannelloni with the eggplant ricotta mixture.

Grease a baking dish, then add a layer béchamel (dilute with a little milk if too thick) and season with a little grated nutmeg. Arrange the cannelloni on top and pour the remaining béchamel and the tomato sauce over the top. Cover with aluminum foil and bake for 40 minutes at 350°F, removing the foil half way through baking. Serve warm.

Extra Tip: For optimal cooking conditions, the dried pasta needs plenty liquid and a thinner than normal bechamel sauce.

Veggie Loaded Mexican Lasagna includes leeks, spinach, mushrooms, corn, zucchini, poblano. Instead of an Italian sauce, make salsa roja.

Serves 6-8

patijinich.com

INGREDIENTS
For the Spinach and Mushroom filling:
1 pound baby spinach
2 tablespoons olive oil
2 tablespoons unsalted butter
1 leek halved, rinsed, thinly sliced (about 2 cups)
14-16 scallions white and light green parts thinly sliced (about 1 ½ cups)
2 garlic cloves peeled and finely chopped or pressed
8 ounces mushrooms cleaned and sliced
2 teaspoons kosher or sea salt or to taste
Freshly ground black pepper
2 eggs lightly beaten
2 cups requesón or ricotta cheese

For the Zucchini, Poblano and Corn filling:
2 zucchinis (about 1 pound) diagonally and thinly sliced to about 1/8”
1 1/2 teaspoons kosher or sea salt or to taste, divided
Freshly ground black pepper to taste
4 tablespoons olive oil divided
2 tablespoons unsalted butter
1 1/2 large white onions halved, slivered
4 poblano peppers roasted, sweated, cleaned, peeled and cut into julienne or slices
1 ear of corn kernels shaved off (about 1 cup)

For the Salsa Roja (makes about 4 cups):
2 pounds ripe tomatoes
2 garlic cloves
1 serrano or jalapeño chile more to taste
1 1-inch thick slice of a large white onion (about 2 ounces), peeled
1 teaspoon kosher or sea salt or to taste
3 tablespoons tomato paste
1 tablespoon vegetable oil
1 cup chicken or vegetable broth

To assemble the Lasagna:
2 tablespoons unsalted butter for greasing baking dish
1 pound lasagna noodles
2 cups grated Oaxaca or mozzarella cheese
1 cup (8 ounces) grated Cotija cheese or Parmigiano Reggiano

INSTRUCTIONS
To make the spinach and mushroom filling:
Bring salted water to boil in a medium saucepan. Once it is boiling, add the spinach and cook just for a minute, until it completely wilts. Drain and squeeze out as much water as possible with cheesecloth, a clean kitchen towel, or a wooden spoon. When cool enough to handle, coarsely chop and set aside.

Heat the olive oil and butter in a large skillet over medium heat, add the leek and scallions and cook for 4 to 5 minutes, until softened. Add the garlic, stir, and cook for a minute, until fragrant. Raise the heat to medium high, wait a minute, and add the sliced mushrooms. Sprinkle in a teaspoon salt and black pepper, let them brown for a minute or two, and continue to cook until they let out their juices and begin to brown again, 4 to 5 minutes more. Once their juices have almost evaporated, add the chopped spinach, mix well, and continue cooking for another 4 to 5 minutes, until all the spinach juices evaporate. Turn off the heat, set aside, and let cool to room temperature.

In a small bowl, beat the eggs, add the requeson or ricotta cheese, the remaining teaspoon salt, and mix well. Combine with the spinach and mushroom mixture and set aside.

To make the zucchini, poblano and corn filling:
Heat 2 tablespoons of olive oil in a large nonstick skillet set over medium-high heat and season the zucchini slices with about ½ teaspoon salt and pepper to taste. Once the oil is hot, working in batches, brown the zucchini slices for a minute or so per side and transfer to a platter covered with paper towels. Set aside when you are done.

Reduce the heat to medium, add 2 more tablespoons of olive oil and the butter. Once the butter has melted, stir in the onions. Cook, stirring occasionally and scraping the bottom of the pan, for 7 to 8 minutes, until they have completely wilted and have browned around the edges. Add the poblano pepper strips and 1 teaspoon salt, stir, and continue to cook for another couple minutes. Make room in the middle of the pan, add the corn kernels and cook for a couple minutes, stirring to combine with the rest of the mix. Remove from the heat and taste for salt, adding more if need be. Set aside.

To make the salsa roja:
Place the tomatoes, garlic and chiles in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 10 minutes, until the tomatoes are cooked and mushy. Place the tomatoes, garlic and chiles into a blender, along with the onion and salt and process until completely smooth.

Heat the oil in medium saucepan set over medium heat. Once the oil is hot, pour in the pureed tomato mixture, cover partially with a lid and simmer for 5 minutes, stirring here and there. Add the tomato paste and mix well. Pour in the chicken broth, stir, and cook for another 5 minutes, until well seasoned and thickened. Set aside.

To assemble the lasagna:
Generously butter a 9”x13” baking dish. Bring salted water to a boil in a large pot. Cook the lasagna noodles per package instructions, or for 8 to 9 minutes, stirring them as they cook so they won’t stick. Drain and immediately lay them out them on an oiled baking sheet.

Set a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.

Spread about 1/2 cup tomato sauce onto the bottom of the buttered baking dish. Place a layer of cooked lasagna noodles over the sauce, draping them so they coat the entire surface. Spread half the spinach and mushroom filling over the noodles.

Place a second layer of cooked lasagna noodles. Top with half of the poblano and corn mixture and half of the zucchini slices. Cover with about a cup of the salsa roja.

Place a third layer of cooked lasagna noodles. Top with the other half of the spinach and mushroom filling.

Place a fourth layer of cooked lasagna noodles. Add the remaining half of the poblano and corn mixture, the rest of the zucchini slices, and about a cup of the salsa roja.

Place fifth layer of cooked lasagna noodles and cover with the remaining cup of tomato sauce. Add the grated Oaxaca or mozzarella cheese, and top with the Cotija cheese or parmesano reggiano.

Cover the baking dish loosely with aluminum foil, making sure it is tight all around the edges, but that there is a lot of space over the cheese – like a tent or bubble – so the aluminum is not very close to the cheese on top.

Place baking dish on a baking sheet and put into the oven. Bake for 40 minutes, then carefully remove the aluminum foil and return to the oven for another 25 to 30 minutes. The top should have melted, browned and begun to crisp along the edges. Remove from the oven and let the lasagna sit for 10 minutes before cutting into it.

Baked Penne with Italian Sausage has everything you want in baked pasta, and then some. Creamy ricotta and mozzarella are tossed with penne and layered with an easy sausage tomato sauce, then baked until the mozzarella is melted and penne is lightly crisp on the top. Perfect for those cooler nights when you just want to cozy up with a hearty baked pasta and a glass of red.

Serves 8

sipandfeast.com

INGREDIENTS
For the sauce:
¼ cup olive oil
1 medium onion diced
1.5 pounds bulk Italian fennel sausage or remove from sausage casings
4 cloves garlic sliced
½ teaspoon crushed red pepper flakes optional
2 28 ounce can plum tomatoes hand crushed or blender pulsed
½ cup dry white wine
salt and pepper to taste

Remaining ingredients:
1 pound penne pasta or ziti, rigatoni, etc
1 pound mozzarella shredded, divided
1 pound ricotta
½ cup Pecorino Romano grated

INSTRUCTIONS
For the sauce:
In a large pan or pot saute the onion in olive oil for 3 minutes over medium heat. Add the sausage to the pan and spread it out while breaking it up with a wooden spoon. Cook the sausage until browned then add the garlic and cook for 2-3 more minutes or until fragrant. Add the hot red pepper flakes and cook for 30 seconds more.

Add the wine to the pan and turn the heat to high. Once the wine mostly evaporates turn the heat back down to medium and add the tomatoes. Bring to a simmer, stirring occasionally. Taste test the sauce and season with salt and pepper to taste. Let the sauce simmer on low and move to the next step.

Assembling the baked sausage penne:
Preheat oven to 375f and set the rack to the middle level.

While the sauce is simmering bring a large pot of salted water to boil (2 tablespoons kosher salt per gallon of water). Cook pasta until 2 minutes less than al dente.

Prepare a 9 by 13 baking dish by placing a ¼ inch thick layer of sauce on the bottom.

Place 4 cups of sauce into a large bowl and add the pasta. Also, add the ricotta, Pecorino Romano, and ¾’s of the shredded mozzarella. Mix well.

Pour the pasta into the baking dish. Top with a thin layer of sauce and the remaining mozzarella. Bake for 25 minutes or until browned on top. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10 minutes before eating so that the pasta settles.

Notes
– Makes 8 moderate-sized or 4-6 large portions.
– Undercook the pasta! Fully boiled pasta will become mushy after baking for another 30 minutes, so shoot for a bit firmer than al dente or about 2 minutes less than the box instructions.
– Put a hefty layer of the sausage sauce on the bottom of the baking dish to avoid sticking.
– Bake the pasta until the cheese is bubbly and slightly browned on top. For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.

Baked Ziti with Meatballs is a comforting dish that combines pasta and creamy ricotta, mozzarella, and Pecorino Romano cheeses with a simple marinara and tiny meatballs. Baked until bubbly and golden on top, this baked pasta is sure to be a favorite in your home

Serves 6

sipandfeast.com

INGREDIENTS
For the tiny meatballs:
½ pound ground chuck
½ pound ground pork
2 large eggs
¼ cup flat leaf Italian parsley minced
¾ teaspoon kosher salt
½ cup Italian seasoned breadcrumbs
3 cloves garlic minced
½ cup Pecorino Romano grated

For the sauce:
¼ cup olive oil
1 medium onion diced
4 cloves garlic sliced
¼ teaspoon crushed red pepper flakes optional
2 28-ounce cans plum tomatoes hand crushed or blender pulsed
salt and pepper to taste

Remaining ingredients:
1 pound ziti or penne, rigatoni, etc
1 pound mozzarella shredded, divided
1 pound ricotta
½ cup Pecorino Romano grated

INSTRUCTIONS
For the meatballs:
Preheat oven to 375f and set rack to middle level.

In a large bowl mix together all of the meatball ingredients. Form tiny meatballs about a ½ to ¾-inch in diameter.

Place the tiny meatballs on a parchment paper lined baking sheet and bake until they reach 165f internal temp (about 15-20 minutes). While the meatballs are baking start the sauce.

For the sauce:
In a large pan or pot saute the onion in olive oil for 4 minutes over medium heat or until translucent. Next, add the garlic and cook for about 2 more minutes or until fragrant. Add the hot red pepper flakes and cook for 30 seconds more.

Add the plum tomatoes and bring the sauce to a simmer. Taste test the sauce and season with salt and pepper to taste. Let the sauce simmer on low and move to the next step.

Assembling the baked ziti with meatballs:
While the sauce is simmering bring a large pot of salted water to a boil. Cook the ziti pasta until 2 minutes less than al dente.

Prepare a 9 by 13 baking dish by placing a ¼ inch thick layer of sauce on the bottom.

Place 4 cups of sauce into a large bowl and add the pasta. Also, add the meatballs, ricotta, Pecorino Romano, and ¾ of the shredded mozzarella. Mix well.

Pour the pasta into the baking dish. Top with a thin layer of sauce and the remaining mozzarella. Bake for 20-25 minutes or until browned on top. For extra color broil for 1-2 more minutes but watch carefully! Wait at least 10 minutes before eating so that the pasta settles.

Notes
– Makes 6 large or 8 moderate-sized portions.
– Undercook the pasta! Fully boiled pasta will become mushy after baking for another 30 minutes, so shoot for a bit firmer than al dente or about 2 minutes less than the box instructions.
– Put a hefty layer of the sauce on the bottom of the baking dish to avoid sticking.
– Bake the pasta until the cheese is bubbly and slightly browned on top. For extra color, broil for 1-2 minutes, but watch very carefully to avoid burning.

Lasagna Puttanesca? What? Puttanesca is a classic southern Italian pasta sauce made with tomatoes, capers and olives. Here, it lends a ton of flavor to a hearty but not heavy eggplant lasagna layered with ricotta and mozzarella.

Serves 10

foodandwine.com

INGREDIENTS
5 tablespoons extra-virgin olive oil, plus more for tossing and greasing
1 lb. dry lasagna noodles
1 medium onion, finely chopped
1 medium eggplant, diced (1/2 inch)
Kosher salt
Freshly ground pepper
7 anchovy fillets in oil, chopped
7 garlic cloves, finely chopped
1 cup pitted olives, chopped
3 tablespoons drained capers
Two 28-ounce cans whole peeled tomatoes and juices, crushed
3 cups fresh ricotta cheese
3 large eggs, lightly beaten
1 lb. mozzarella, thinly sliced

INSTRUCTIONS
Preheat the oven to 450°. Lightly grease a 9-by-13-inch ceramic baking dish with oil.

In a large pot of salted boiling water, cook the lasagna noodles until they just start to soften, 4 to 5 minutes. Drain, transfer to a baking sheet and toss with olive oil.

In a large saucepan, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until lightly golden, 5 minutes. Add the eggplant and the remaining 3 tablespoons of oil; season with salt and pepper. Cook, stirring, for 3 minutes. Add the anchovies and garlic and cook for 1 minute. Stir in the olives, capers and crushed tomatoes. Bring to a boil and cook until the sauce is thickened, about 10 minutes. Season with salt and pepper.

Meanwhile, in a bowl, stir the ricotta with the eggs and season with salt and pepper.

Spread 1 1/2 cups of the puttanesca sauce in the baking dish. Top with 5 lasagna noodles and spread with half of the ricotta. Top with another layer of noodles and half of the remaining sauce. Arrange another layer of noodles on top and spread with the remaining ricotta. Repeat with a final layer of noodles and the remaining sauce.

Cover with foil and bake the lasagna for 40 minutes. Uncover and bake for 15 minutes. Arrange the mozzarella slices over the top and bake for 15 minutes longer, until most of the liquid has been absorbed. Let stand for 15 minutes before serving.

Chef Michael Bonacini cooks up a Tuscan take on Italy’s quintessential gnocchi – Spinach Ricotta Gnudi. Made with ricotta and blanched spinach, these gnudi resemble ravioli fillings without the pasta wrapper.

Serves 4

gustotv.com/recipes

INGREDIENTS
5 cups (1.2 L) baby spinach leaves
2 cups (470 ml) ricotta cheese
1 cup (240 ml) grated parmesan cheese, divided
3 egg yolks, lightly beaten
½ teaspoon (2.5 ml) salt
¼ teaspoon (1.25 ml) pepper
½ teaspoon (2.5 ml) ground nutmeg
1 lemon, zest
5 tablespoons (75 ml) flour
1/3 cup (80 ml) semolina flour
½ cup (120 ml) butter
6 sage leaves

INSTRUCTIONS
Blanch spinach. Drain and let cool. With your hands, squeeze the spinach to remove excess water. Once it is very dry, chop it up finely. Add chopped spinach to a bowl.

Drain ricotta and add it to the bowl with the spinach. Add 2/3 cup (160 ml) parmesan, egg yolks, salt, pepper, nutmeg, and lemon zest, and stir to combine. Sift in flour and stir in.

Put the semolina flour into a second bowl. Roll 2 tablespoons (30 ml) of the mixture into a ball and coat in semolina. Place on parchment paper. Repeat until all the mixture has been used up.

Bring a pot of salted water to boiling. Add balls a few at a time and cook until they float to the surface, about 3-5 minutes.

Melt butter in a pan over low heat and cook 3-4 minutes until golden brown. Add sage and turn off the heat.

Use brown butter and sage mixture to top cooked gnudi. Sprinkle with remaining parmesan.