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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 5 |
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Imagine ravioli, without the outside shell. This unique recipe is adapted from a recipe on the menu at Lolita, a great restaurant in Cleveland's Tremont neighborhood. Ingredients:
3/4 lb ricotta cheese |
1 egg |
1/3 cup semolina flour |
1/2 cup finely grated parmesean cheese |
for the sauce |
fresh sage |
butter |
fresh ground salt & pepper |
chicken stock |
lemon zest |
acorn squash |
almonds (optional) |
Directions:
1. Roast cubed squash
2. Mix cheeses & egg
3. Add flour and freshly ground salt & pepper
4. Dust hands with Semolina and roll out 1 to 1 1/2 oz balls
5. Drop in boiling water 7-10 seconds (until they float), you want them to get a little firm, but not cook
6. In non-stick pan, brown Gnuddi in HOT oil
7. Flip, add butter, sage, & squash
8. Deglaze pan w/ stock
9. Garnish with parmesean cheese, almonds, & lemon zest
10. Enjoy!
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