This is one of my favourite recipes. The name itself makes me laugh while cooking, just can't imagine strangling a priest unless he ate all of the food! They are literally the filling of ricotta and spinach ravioli but without the pasta. They are typical from Florence, where they are also called GNUDI or Malfatti. They are subtle, light, creamy, delicious any time. The typical way to serve them is with sage butter but sometimes I fancy up the plate with a quick tomato sauce underneath, just for colour. To serve as an entrée 6 Gnudis per person should be enough. As a main dish, your're better off serving them in a big serving plate and 10 to 12 per person is more or less right. Just remember to have warm serving plates otherwise the Gnuddi and sauce get cold very quickly. Also you can make extra and freeze the Gnudi uncooked - great to have ready for a last minute meal!

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