Ravioli Nudi

Men come up with some great recipes, and what could be more typical male than a nudi recipe? Let's open a nudi bar in downtown Petaluma. That should boost the economy.

This recipe comes from Mark Bittman of the New York Times. He says that nudi is the Italian name for pasta stuffing that is served outside of the pasta because the cook got lazy when it came time to stuff.

Ravioli Nudi

1/2 pound each veal and pork, or other ground meats
1 egg
1/4 cup Parmesan cheese
1/4 cup fresh parsley
1/4 cup minced onion
Salt and pepper
1 pound fresh or dried pasta
4 Tb butter
20 sage leaves (if you have only 19, forget it)

In a bowl, combine meat with egg, cheese, parsley, onion, salt and pepper. Mix well. Form into balls 1/2-inch in diameter. Refrigerate until ready to cook.

Bring a large pot of water to boil and salt it. Cook meatballs in water for 5 minutes; remove with slotted spoon and keep warm. Cook pasta in the same water until tender.

Meanwhile, in a medium pot cook butter and sage together until butter is light brown, about 5 minutes.

Before draining pasta, reserve a bit of its cooking water. Drain pasta, toss with butter-sage mixture and enough reserved water to make it saucy. Top with meatballs and serve with Parmesan.