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 Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.