Ricotta and Spinach Gnudi with Sage and Parsley

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: Homemade pasta, on a weeknight.

There is something so satisfying about making homemade pasta. Despite making fresh pasta fairly regularly, I rarely make stuffed pastas. Gnudi are my compromise -- they combine the fun and payoff of homemade pasta and the flavor of a delicious ravioli. The best part is that you get to dig in with your hands and play -- like a party that ends in browned butter. 

Ricotta and Spinach Gnudi with Sage and Parsley

Serves 4

1 cup frozen chopped spinach, thawed and squeezed dry
1 cup whole milk ricotta
1 cup grated Parmesan
3 large egg yolks
Kosher salt and freshly ground black pepper
Nutmeg, to taste
1 cup type 00 flour or all-purpose flour
1/2 cup parsley and sage leaves
6 tablespoons salted butter

See the full recipe (and save and print it) here. 

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright