tag:blogger.com,1999:blog-8149726334701443992.post5047924279354113220..comments2023-12-28T05:03:57.061-05:00Comments on Jenny's Food Ink: Ravioli Gnudi = Nude RavioliJennifer Crinionhttp://www.blogger.com/profile/05470432552068871967noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8149726334701443992.post-40965876609606035662010-08-23T12:41:58.703-04:002010-08-23T12:41:58.703-04:00Thanks! I love learning new things. I will definit...Thanks! I love learning new things. I will definitely try to make my own gnudi now! YAY!Jenniferhttp://jennysfood.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8149726334701443992.post-21694840830325092432010-08-23T10:37:23.103-04:002010-08-23T10:37:23.103-04:00She forms the gnudi either with a spoon, or possib...She forms the gnudi either with a spoon, or possibly a pastry bag and drops them onto a bed of semolina. She then covers the dallops with semolina and chills them (I'd guess at least 4 hours, but best if left over night). The moisture from the ricotta is absorbed by the semolina which creates a 'skin'. That's why ou get the effect of the gnudi popping.Anonymousnoreply@blogger.com