Nettle Ravioli

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Fresh, young nettles taste delicious. A bit like an intense, rich spinach and they’re full of vitamins.

Difficulty: Medium - experience needed
Serves:

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: ravioli · blanche · nettle · vaughan’s ·

Ingredients

For the pasta:
Makes about 500g

350g 00 pasta flour (Italian fine milled)
A good pinch of salt
1 egg and 2-3 egg yolks (depending on the size)
Fine semolina flour for kneading

Sieve the flour into a big bowl, add the salt then make a well in the middle. Add the whole egg and yolks and mix together until it forms a dough. You can also do this in the magimix. The dough needs to be soft but not sticky and wet. If it’s too wet, add a little more flour and if it’s dry, add another egg yolk.
Sprinkle some semolina flour on a work surface and knead the dough until it’s smooth and stretchy.

Divide into two balls and wrap in cling film. Refrigerate for at least 20 minutes.

For the ravioli filling:
A carrier bag full of nettles (keep some aside to serve)
200g ricotta cheese
50g parmesan, grated
Nutmeg, to grate
Salt and pepper

To serve:
100g butter
Nettle leaves
Parmesan

Method

Sieve the flour into a big bowl, add the salt then make a well in the middle. Add the whole egg and yolks and mix together until it forms a dough. You can also do this in the magimix. The dough needs to be soft but not sticky and wet. If it’s too wet, add a little more flour and if it’s dry, add another egg yolk.
Sprinkle some semolina flour on a work surface and knead the dough until it’s smooth and stretchy.

Wash the nettles and remove any woody stalks.

In a pan of boiling, salted water, cook the nettles for a couple of minutes until they soften and wilt. Drain and squeeze out as much of the water as you can. Take out a small handful and set aside. These are to put on top when serving. Roughly chop the others.

In a bowl, mix the ricotta with a fork then add the chopped nettles, parmesan and a grate or two of nutmeg and season well with salt and pepper.

To make the ravioli:
Flour the work surface with the semolina and using a pasta machine, start rolling one ball of the dough through the machine. Start on the highest setting and work down gradually so you end up with smooth, thin dough which reaches each side of the machine.

Spoon little balls of the filling onto the dough, then, with a little water, wet the dough where it will join. Fold it over to cover and carefully squeeze out any air trapped in the parcels before sealing. Cut each parcel into a little rectangle to make your individual raviolis.

Repeat this until you have used all your filling. If you have any dough left over, you can keep it in the fridge for a few days to use for something else.

In a saucepan, melt the butter and add the nettle leaves you kept aside. Allow the butter to start foaming before you take it off the heat.

Cook the ravioli in a pan with plenty of boiling, salted water for about 3 minutes. Drain and put on a plate with the melted butter and nettle leaves poured over with a grate of parmesan.

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