Ricotta and nettle ravioli

Nettles add a devious zing to Matt Tebbutts simple pasta dish, making a change from your everyday greens
By Matt Tebbutt
Ricotta and nettle ravioli
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 260 g nettles
  • 200 g ricotta cheese
  • 50 g parmesan, grated
  • 1 pinches freshly grated nutmeg
  • 24 wonton wrappers
  • plain flour, for dusting
  • 1 egg, beaten
  • 100 g butter
  • 1/2 lemon, juice only
  • 2 tbsp grated parmesan

Tips and Suggestions

Wonton wrappers are a quick and easy way to make your own ravioli. You'll find them in most supermarkets and Asian food stores.


1. Wearing gloves to protect your hands, wash the nettles carefully and remove any woody stalks. Cook them in a pan of boiling salted water for 1-2 minutes, or until softened. Drain and squeeze out as much water as you can. Reserve two tablespoons for garnish and set aside.

2. Roughly chop the remaining nettles and mix with the ricotta, parmesan and nutmeg. Season with salt and freshly ground black pepper.

3. Place 12 of the wonton wrappers on a lightly floured work surface and place a heaped teaspoon of the nettle mixture into centre of each. Brush around the edges with the beaten egg and then carefully cover with the remaining wonton wrappers, pressing gently to remove all the air bubbles.

4. Melt the butter and add the reserved nettle. When the butter is foaming, add the parmesan and lemon juice and remove from the heat.

5. Bring a large pan of salted water to the boil and cook the ravioli for 2-3 minutes, or until al dente. Drain.

6. To serve, place three ravioli on each plate and drizzle over the nettle and butter sauce. Grate over more parmesan cheese if desired.

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