Gnudi Toscani con Ricotta e Spinaci
Tuscany — Firenze, Casentino
Florence's 'nude ravioli' — the filling of a raviolo without the pasta case. Ricotta di pecora and blanched spinach with Parmigiano, egg yolk, and nutmeg rolled into balls, coated with semolina, and rested for 24 hours before poaching. The semolina coating absorbs moisture from the ricotta over the 24-hour period and forms an ultra-thin dried crust that holds the gnudo together during poaching. The texture inside is cloudlike — the most delicate pasta-adjacent dish in Tuscan cooking.