Good Reading : February 2004
11 (cookingthebooks) (GoodReading) from Coast edited by Kendall Hill Introduction and collection copyright © Kendall Hill 2003; copyright © in recipes reserved by individual contributors Photographs copyright © Jennifer Soo 2003 Published by Viking, rrp $35.00 ‘Naked Ravioli’ with Sage Butter Robert Castellani, Donovans The title is a little cheeky. It’s a play on words, as these are really gnocchi, but you can also use the mixture as a filling for ravioli or cannelloni. Serves 6-8 750 g (11/2 lb) fresh spinach 750 g (11/2 lb) silver beet (Swiss chard) 500 g (1 lb) ricotta 5 egg yolks 2 cups finely grated parmesan coarse-grained sea salt and freshly ground black pepper 1/2 teaspoon grated nutmeg 1 cup plain (all-purpose) flour 1 tablespoon butter 12-16 sage leaves shaved parmesan, to serve Blanch the spinach and silver beet leaves for 5 minutes in boiling water. Refresh in cold water, then chop finely. Remove excess water from the ricotta by wrap- ping it tightly in a clean tea towel and squeezing it. In a bowl, mix the spinach and silver beet with the ricotta, egg yolks and grated par mesan. Season with salt and pepper and add the nutmeg. When thor - oughly combined, form the ricotta mix into walnut-sized balls and roll lightly in the flour, making sure all the gnocchi are unifor mly floured. Bring a large pan of salted water to the boil and poach the gnocchi for 30 seconds. Heat the butter in a war m pan until it starts to foam, then add the sage leaves. Toss the gnocchi quickly in the sage butter, then divide between six or eight warmed shallow bowls. Garnish with parmesan shavings and serve immediately. ● Robert Castellani was born in Lombardy, Italy. He commenced his apprenticeship in Melbourne at Fanny’s before moving to Stephanie’s, where he worked for 7 years, 5 of those as head chef. In 1996 he joined Gail and Kevin Donovan at their res- taurant, Donovans, in the Melbourne bayside suburb of St Kilda; Robert also accompanied Gail and Kevin on their travels in southern Italy that culminated in the publication of Saluté!, which won best hardcover food book at the World Food Media Awards in 2001.