In most of Italy, these dumplings are called gnocchi verdi (gnocchi with greens) and ricotta or ravioli gnudi (“nude ravioli,” or ravioli filling without pasta).
Pork loin is flattened and then rolled with a mix of creamy ricotta, bright tomatoes, garlic, fresh herbs and lemon.
I've made this dish as a quick supper and as an elegant dinner party first course. It goes both ways, which is key to its charm and longevity in my cooking repertoire.
So light, creamy and fresh, the ravioli have the subtlest of sauces.
These beautiful gnocchi show off a rich red color. The flavor of the gnocchi is earthy but not intensely beet-y, and the texture is soft and delicate.