(TV Diner) - Dante de Magistris of dante, in the Royal Sonesta Hotel in Cambridge, MA, cooks in the TV Diner Kitchen. He's making naked ravioli, and you can as well, with this recipe.

Ravioli Ignudi
Serves 4

Ingredients
2 cups ricotta
1 cup grated Parmigiano Reggiano
2 egg yolks
1/8 teaspoon fresh grated nutmeg
1½ pounds spinach
2 egg whites
1 cup flour

In a large sauce pot bring to a boil 1 gallon of water and 2 tablespoons of salt over high heat. Blanch the spinach in the boiling water for 1 minute then drain the spinach and shock it in an ice bath. Remove the spinach from the ice and squeeze the spinach dry in a ball in your hands.

In a food processor blend the blanched dry spinach, the ricotta, Parmigiano Reggiano, egg yolks, and nutmeg. Blend until smooth. Remove from the bowl and refrigerate for 20 minutes.

Scoop the ricotta mixture in balls the size of golf balls. Roll each ball in flour, then egg white, then flour egg white then flour one more time. In simmering salted water cook the balls for 4 minutes. Using a large slotted spoon carefully pull out each ball from the water one at a time and serve with your favorite pasta sauce. They are great in a brodo or chicken soup, or a simple tomato sauce.