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 Food / How to Cook / Main course / Recipes November 2, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / Recipes October 25, 2021 Sopa Paella Try the iconic Valencian dish as a hearty fall soup brimming with seafood and chorizo. We were going through a heat wave in Victoria when I ... Read More Food / Recipes October 25, 2021 It’s a Pancake Day! That crisp edge in the fall air stirs up a craving for comfort that sometimes only a stack of hot pancakes can deliver. So get your cast-iron pan ... Read More Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Recipes May 7, 2021 Halibut Stock Halibut Stock Did you know halibut bones make the most delicate yet flavourful stock imaginable? Ask your fish department to set aside the bones ... Read More Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Comments are closed.