Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Ravioli with Ricotta and Stinging Nettles SHARE VIA: Facebook Twitter Pinterestphoto: Freshly foraged nettles at Fairburn FarmMara Jernigan writes: “Ortica”, as they are called in Italian, are sometimes used as a filling for ravioli or tortelli in spring. Pick and wash nettles wearing rubber gloves to avoid the irritating sting. Use a hand crank pasta machine or an electric pasta roller to make the dough. Ingredients:For the filling:1 cup cooked chopped nettles (about 16cups raw cleaned leaves required)2 cups of drained ricotta1 egg, to bind the mixture1/2 Cup grated Parmigiano ReggianoA pinch of saltNutmeg*if you are short on ricotta, add up to 1/4 Cup of fine bread crumbsPasta dough ratio: per person1/2 Cup of flour for 1 egg, plus enoughextra flour to keep the dough fromsticking during the kneading process Method:Wash the nettles and boil; drain, squeeze out moisture, and chop. Drain the ricotta for 1/2 an hour in a strainer and then mix the ricotta with the cooked nettles, egg, grated parmigiano, salt and a little nutmeg. Make pasta dough, allow the rest 1/2 an hour. Knead the dough through the machine repeatedly until strong, smoth and elastic. Roll out in thin strips the width of the pasta machine. Pipe or spoon the filling in little clumps about the size of a half a teaspoon all along the strips, (in the middle) placing them 4-5 centimetres apart. Fold over the strip of dough lengthwise to cover the filling; press down with fingertips to seal all around the filling mounds and along the edges so they do not come apart while cooking. Cut the individual ravioli into squares, about 6 centimetres long, using the pasta cutter or a knife. Pinch the edges of the individual ravioli one more time. Arrange on trays dusted with semolina and place in the freezer until cooking time. Cook in plenty of salted boiling water for about 5 minutes; drain carefully and serve with melted butter and grated cheese.PastaRecipesStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.