One recipe, two names: malfatti (badly made) in Siena, gnudi (naked) in Florence. Malfatti, because their characteristic is to be irregular, homemade. Gnudi because they are ultimately the filling for ravioli, without the outer dress of home-made pasta. They do not require much manual skill, just a bit of practice and patience. You can serve the gnudi with a simple tomato sauce or with butter and sage.