It all started with my greengrocer Claudio. We were discussing the wild greens and herbs you can find growing spontaneously in Abruzzo; “cacigni,” borage, wild chicory and nettles.

“I love nettles,” I said, and with doubt in his eyes, he replied, “Nettles? You like nettles? My land is full of nettles! I don’t know what to do with them… I’ll bring as many as you want”. Claudio, you’re my favourite nettle trafficker!

Around this time of year, nettles can be found in abundance almost everywhere in the countryside. I have even found plenty in our garden all around the house and foraged as many as I could. I find their flavour far more delicate and interesting than spinach; they are perfect allies in the kitchen. From soup to risotto and even savoury tarts, they work beautifully in so many recipes, adding that little extra something and turning common recipes into far more unique ones.

Makes approx. 50 ravioli

Ingredients:

(For the pasta dough)

250 g plain flour
250 g semolina
5 eggs, plus 1 for brushing the pasta sheets
a pinch of salt
extra semolina for dusting

(For the filling)

500 g of fresh ricotta well-drained (I used buffalo, but also sheep or cow work well as long as it’s very fresh)
125 g of uncooked nettle leaves, stems removed
salt and pepper
freshly grated nutmeg
1 egg
30 g grated parmesan cheese

(For the sauce)

150 g butter
about 10 small sage leaves
salt and pepper
parmesan, for serving

Start by washing the nettle leaves carefully, and steam them over boiling water, until soft and fully cooked. Allow to cool completely in a colander to drain excess liquid.

In the meantime, prepare the pasta dough by placing the two types of flour on a wooden board with a pinch of salt. Add the eggs, one at a time and mix well with a fork until fully combined. Knead the dough with your hands until smooth and let it rest, covered, at room temperature for about 30 minutes.

Use a clean kitchen cloth to press and remove any residual water from the nettles until completely dry. This is a crucial step because if the filling is too wet the dish will not work as well.

Place the nettles in a large bowl, and roughly chop; add the ricotta, parmesan, nutmeg, salt and pepper. At this point, I usually have a little taste of the filling and decide whether to add extra parmesan, salt or spices. Lastly, mix in the egg, cover the bowl and place it in the fridge.

Flatten the pasta dough with your hands or the help of a rolling pin. If necessary, divide it into two (leaving the other half covered). Use a pasta machine to roll until you reach your desired thickness (I like mine a little thick). Lay the pasta sheet flat on a lightly floured work surface and determine approximately the lengthwise halfway point. Spoon one teaspoon mounds of the filling, along one half of the pasta sheet, leaving approximately three fingers in between each. Brush the edges around each mound of filling lightly with the extra egg (beaten). Fold the opposite half of the sheet to cover the filling. Press the pasta sheets together to seal the edges around the filling, starting from the back and moving onto the front, making sure to press out any excess air. Use a pastry cutter or knife to cut individual ravioli, placing them on a plate or baking sheet sprinkled with semolina to keep them from sticking. Repeat with the remaining pasta and filling.

Place butter in a large frying pan, along with a pinch of salt and sage leaves. Melt to a hazelnut colour, and set aside.

Boil a large pot of salted water, add the ravioli and cook for about three to four minutes (depending on the ravioli thickness). Reserve a ladle of the cooking water.

Drain and toss the ravioli in the melted butter, and if necessary incorporate a little pasta cooking water, in order to create a nice, rich sauce. Plate the ravioli and season them with freshly ground pepper and serve with grated parmesan.

Enjoy! x

Nettle and ricotta ravioli