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Stinging nettle ravioli
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Total Time: 40 minutes
Embrace nature's bounty with vitamin-rich stinging nettles. Handle with care, wear gloves, and wash thoroughly. Avoid busy roads when foraging this ancient ingredient.
Ingredients:
500 g Tipo “00” flour plus extra for dusting
5 large free-range eggs
250 g stinging nettles or greens such as spinach
2leeks
unsalted butter
½ a bunch of fresh marjoram or thyme (15g)
1whole nutmeg
100 g Parmesan cheese
100 g soft cheese such as ricotta, brie, feta
Instructions:
Prepare the pasta dough by creating a well in the flour-filled bowl. Whip eggs in the well until smooth and gradually mix in the flour until a dough forms. Knead the dough for 4 minutes until smooth, then cover and let it rest for 30 minutes. For the filling, wear gloves and cook nettles and leeks with butter, marjoram, salt, and nutmeg until soft. Add spinach, if desired, and chop the mixture finely with Parmesan and soft cheese. Roll out a portion of the dough thinly, place teaspoonfuls of filling, fold, and cut out the ravioli. Boil the ravioli in salted water for 1 minute until al dente. Toss the cooked ravioli with melted butter, starchy cooking water, and Parmesan. Serve hot and enjoy!