Nettle Ravioli

Name: Nettle Ravioli
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 35
Ingredients: Type 00 flour 3 ¼ cups; Eggs (2 medium) 3.9 oz; Common nettles 3.5 oz; Water 3 tbsp; Extra virgin olive oil 1 ½ tbsp; Remilled durum wheat semolina to taste; Cow's milk ricotta cheese 1 ¼ cup; Parmigiano Reggiano PDO cheese to grate 1.75 oz; Fine salt to taste; Black pepper to taste

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425

Calories per serving

Vegetarian

Energy Kcal 425
Carbohydrates g 56.4
of which sugars g 3.4
Protein g 18.6
Fats g 13.9
of which saturated fat g 6.41
Fiber g 2.5
Cholesterol mg 105
Sodium mg 323

Difficulty: Average
Prep time: 60 min
Cook time: 15 min
Makes: 35 pieces
Cost: Average
Note plus the resting time for the dough (30 minutes)

PRESENTATION

Nettle ravioli is one of those dishes that truly shows the magic of Italian home cooking, especially in the northern and central parts of Italy. I mean, folks here have been using wild stinging nettles—the prickly kind you usually avoid on hikes—for ages. They've turned these garden nuisances into kitchen treasures.

When you whip up nettle ravioli, these tender greens blend into fresh pasta dough. It gives it an earthy color, you know? And a mild flavor that pairs perfectly with a creamy, mild ricotta filling. Seriously good. It’s not just the looks; the velvety texture of the nettles in the dough gives these pasta pillows a unique charm, way way better than typical ravioli. Some areas go all-in with nettle filling, while others might mix in a bit of spinach or wild herbs. But really, the star is always the fresh-picked nettles and that classic homemade pasta vibe. And with every bite, there's this lovely blend of soft, herby notes and rich, milky ricotta, making these ravioli a springtime fave.

Crafting homemade ravioli with nettle and ricotta isn’t exactly a quick task. But, to be honest, the results are so worth it. You’ve got to slow down—roll out the pasta, prep the filling, shape those little squares. It's all about reflecting on how these recipes have been passed down through Italian families. In regions like Emilia-Romagna or Tuscany, folks often top their stinging nettle ravioli with just a drizzle of brown butter and a sprinkle of Parmigiano—letting the fresh, moist filling shine. Others? They might go for a simple tomato sauce if they want something tangy to balance the flavors.

However you finish them, these ravioli stand out at spring gatherings. I gotta say, it shows how Italian cooks transform foraged ingredients into comforting, delicious meals. So for anyone keen on trying a nettle pasta recipe that's rustic yet a bit fancy, this is a wonderful way to see how wild greens turn into something really really memorable and tasty.

INGREDIENTS

425

Calories per serving

Ingredients for 35 ravioli: Type 00 flour 3 ¼ cups (400 g); Eggs 3.9 oz (110 g) - (2 medium); Common nettles 3.5 oz (100 g); Water 3 tbsp (50 g); Extra virgin olive oil 1 ½ tbsp (20 g); Remilled durum wheat semolina to taste

for the filling: Cow's milk ricotta cheese 1 ¼ cup (300 g); Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - to grate; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Nettle Ravioli

To prepare the nettle ravioli, start by cleaning the nettles, wearing gloves first to protect yourself from the stinging substance. Remove the stems, keeping only the leaves (you'll get about 1.8 oz) 1; then wash them thoroughly by soaking them in fresh water several times 2, and drain them 3.

In a large pan, pour the oil, let it heat, and add the nettles 4; let them wilt for 5-6 minutes, stirring occasionally, then add the water 5 and cook for about 10 minutes, covering them with a lid 6.

Once wilted, transfer them to a blender cup 7 and blend to get a smooth puree 8. Once you have a puree, transfer it to a fine-mesh strainer and wait until it is completely cooled. This will allow the nettles to lose excess liquid 9.

When they are cool, start making the fresh pasta: on a work surface, pour the flour (you can hold back a bit on the recommended dose, to add as needed for ideal consistency), create a well and pour the just-drained nettles in the center, and add the lightly beaten eggs 10. Mix everything with a fork to start gathering the ingredients, then continue by hand, kneading to get a smooth and elastic consistency 11. Form a ball of dough and wrap it in plastic wrap 12. Let it rest for at least 30 minutes in a cool place.

Meanwhile, prepare the filling: place the ricotta in a small bowl and mash it with a fork (if your ricotta has a lot of whey, it will need to drain for at least 1 hour in the refrigerator, placed in a strainer over a bowl), then add the grated cheese 13, season with salt and pepper, and mix everything 14. Transfer the mixture to the refrigerator covered with plastic wrap and retrieve your fresh pasta which will have rested in the meantime. Divide the dough into 4 parts and start working one, covering the others with plastic wrap, so they don't dry out. Flour your portion of dough with semolina flour and start rolling it with the appropriate machine 15.

Fold the first strip obtained 16 and pass it again, reducing the thickness each time until you get a thickness of 1/16 to 1/8 inch 17. Place your dough on a lightly floured surface, always with semolina flour. Then take the filling from the fridge and use a teaspoon to form small heaps of filling, placing them in the center of the rectangle and spacing them about 2 inches apart. Roll out another portion of dough to the same thickness and place it on top 18,

making a light pressure with your fingers near the filling to remove the air 19. Using a fluted pastry cutter with a diameter of 2.5 inches, cut out your ravioli 20, pull away the excess dough which can be kneaded again, left to rest for 20 minutes wrapped in plastic wrap, and used again. Transfer the ravioli to a floured tray and continue in this way until you have used up both the pasta and the filling. Once you have prepared them all (with these quantities, you will get about 35 ravioli, for 4 people) 21, cook them in abundant water, salted to taste, for 3-4 minutes.

Storage

It is advisable to cook the ravioli immediately after preparation. Alternatively, you can store them in the freezer for a few hours or for up to 1 month. To freeze them, proceed as follows: place the tray with the ravioli in the freezer for a couple of hours or until they are hardened. Then place them in food-grade freezer bags. When you want to use them, remove the freezer bag from the freezer and cook them in abundant salted water while still frozen.