- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 20 minutes
- Effort: easy
- 200 g nettles, stems removed (use gloves to handle raw nettles)
- 150 g sheeps' ricotta cheese
- 1/2 clove garlic, peeled, finely chopped
- 25 g unsalted butter, plus 1-2 tbsp melted butter
- 150 g fresh pasta dough
- 75 g grated parmesan
1. Blanch the nettles in a pan of boiling water for 2-3 minutes, or until tender, then drain and set aside to cool. When cooled, finely chop.
2. Melt the butter in a pan until foaming, then add the garlic and cook for one minute. Add nettles and cook for 2-3 minutes, then season with salt and freshly ground black pepper and place into a bowl. Stir in the ricotta cheese and 50g of the grated parmesan until well combined.
3. Roll the pasta dough out into a strip 30cm long and 10cm wide. Using a spoon, place equal amounts of the nettle filling onto one half (the long side) of the pasta, with 4cm gaps in between.
4. Brush the edges of the pasta between each piece of filling with water. Fold the other half of the pasta over and press between each piece to seal. Cut into individual parcels using a ravioli cutter.
5. Cook the ravioli in a pan of boiling salted water for 3-4 minutes, or until the pasta is al dente. Remove the ravioli with a slotted spoon and toss together with the melted butter and remaining parmesan cheese. Season with freshly ground black pepper and serve in bowls.
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