GNUDI WITH LAMB RAGÙ - step by step instructions

Gnudi are delicate sheep ricotta dumplings, gently perfumed with nutmeg and enriched with parmesan. The name – gnudi literally means ‘nudes’ – refers to it being, in essence, a ravioli out of its shell. Here, these naked dumplings are matched with rich and savoury lamb ragu, a perfect marriage of sheep-on-sheep, and they are superlative.

For your meal you will need:

  • A large pan for boiling water
  • Another pan for the sauce

Your pack serves two and contains:

  • Gnudi
  • Lamb ragu, with a little butter
  • Pecorino


  • Bring a large pan of well-salted water (10g/lt) to the boil
  • Preheat a serving platter, or plates
  • Add the gnudi, turn down to a simmer, and cook until hot through (2-3 minutes)
  • Meanwhile, in a separate pan, heat the sauce with a splash of the boiling water
  • Spoon the hot sauce onto serving plates, then sit the drained gnudi atop
  • Sprinkle with the pecorino

Gnudi: Sheep ricotta (sheep’s milk, salt, rennet), cow ricotta (cow’s milk, salt, rennet), panko breadcrumbs, egg, nutmeg, black pepper, salt), parmesan (cow’s milk, rennet, salt), Lamb ragu: (lamb, onion, celery, carrot, garlic, rosemary, juniper berries, bay leaves, tomato, white wine, extra-virgin olive oil), pecorino (sheep’s milk, rennet, salt)