Pea Gnudi

From BBC Food


Try this stripped down ravioli recipe by Simon Rimmer – classic gnudi is ravioli without the pasta casing.



225g/8oz peas, cooked, cooled, roughly chopped
500g/1lb 2oz ricotta, drained
1 tbsp freshly chopped mint
100g/3½oz parmesan
500g/1lb 2oz fine semolina
extra virgin olive oil
salt and freshly ground black pepper



Mix the peas, ricotta, mint and parmesan in a bowl until well combined. Season well with salt and freshly ground black pepper.

Roll the mixture into 5cm/2in balls. Spread the semolina onto a plate and submerge the balls in the semolina for one hour. Roll the balls around the semolina every 15 minutes.

Fill a saucepan with salted water and bring to the boil. Place the balls into the water. They are cooked once they rise to the surface of the water. Remove the gnudi with a slotted spoon and drain on kitchen paper.

Place the gnudi into a warm bowl, drizzle with extra virgin olive oil and serve.


By Simon Rimmer
From Something for the Weekend