Nettle Ravioli with Fondue
Category: First Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 400g |
| Eggs | 110g |
| Nettle leaves (fresh) | 100g |
| Water | 50g |
| Extra virgin olive oil | 20g |
| Semolina flour (for dusting) | To taste |
| Ricotta cheese | 300g |
| Parmigiano Reggiano DOP | 50g |
| Fine salt | To taste |
| Black pepper | To taste |
| Fontina cheese | 330g |
| Fresh liquid cream (panna fresca) | 200g |
| Fine salt (for fondue) | To taste |
| Black pepper (for fondue) | To taste |
Instructions
Preparing the Nettle Ravioli Dough
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Protect yourself: Begin by wearing gloves to handle the nettles, as their stinging hairs can irritate the skin. Carefully remove the nettles from their stems, keeping only the tender tips (about 50g). Rinse them thoroughly to remove any dirt.
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Cook the Nettles: Heat the olive oil in a large pan and add the nettles. Pour in the water and cook the nettles until they are wilted. Once cooked, transfer them to a blender or food processor to reduce excess liquid.
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Make the Dough: In a separate bowl, crack the eggs and beat them lightly. Add the cooked nettles, blending until smooth. Gradually incorporate the eggs into the nettles mixture. Begin mixing with a fork to combine the ingredients, then proceed to knead by hand until the dough becomes smooth and elastic.
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Rest the Dough: Shape the dough into a ball, wrap it in plastic wrap, and let it rest for at least 30 minutes in a cool area to allow the gluten to relax.
Preparing the Filling
- Prepare the Ricotta Filling: If your ricotta has excess moisture, place it in a colander and let it drain in the refrigerator for about an hour. Once drained, transfer the ricotta to a bowl and mash it with a fork until smooth. Add the grated Parmigiano Reggiano, a pinch of salt, and freshly ground black pepper to taste. Mix everything thoroughly and set it aside in the refrigerator, covered with plastic wrap, until ready to use.
Rolling the Pasta and Shaping the Ravioli
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Roll the Dough: After the dough has rested, divide it into four portions. Keep the portions you are not working with covered in plastic wrap. Lightly dust your work surface with semolina flour. Using a pasta machine, roll out one portion of dough into a thin sheet.
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Form the Ravioli: Once the dough is rolled out, spoon small mounds of the ricotta filling onto the pasta sheet, spacing them evenly. Use a brush or your fingers to moisten the edges of the pasta with water. Carefully lay another sheet of dough over the filled one and gently press around each mound to seal the ravioli, ensuring there is no air trapped inside. Use a 6cm round, fluted cutter to shape each ravioli.
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Rest the Ravioli: Place the prepared ravioli onto a tray dusted with semolina flour. Repeat with the remaining dough and filling. Allow the ravioli to rest for 20 minutes to firm up.
Cooking the Ravioli
- Boil the Ravioli: Bring a large pot of salted water to a boil. Carefully drop the ravioli into the water and cook for 3-4 minutes, or until they rise to the surface and are al dente. Once cooked, use a slotted spoon to transfer the ravioli to a large plate.
Preparing the Fondue Sauce
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Make the Fondue: In a small pot, heat the fresh cream over medium heat. Once it is warm, season with salt and pepper to taste. Reduce the heat to low, then add the Fontina cheese, stirring until melted and smooth. Remove the pot from the heat.
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Combine Ravioli and Fondue: Transfer the cooked ravioli into a large, shallow pan (off the heat) with the prepared fondue sauce. Gently toss the ravioli in the fondue sauce until well-coated.
Serving
- Serve: Plate the ravioli with a drizzle of the creamy Fontina fondue. Optionally, sprinkle with more freshly ground black pepper and Parmigiano Reggiano for added flavor.
Enjoy your delicious, homemade Nettle Ravioli with Fondue! This rich, earthy dish pairs wonderfully with a light white wine or a crisp green salad.
Tips:
- Nettle Handling: Always wear gloves when handling nettles to avoid the stinging sensation.
- Making the Dough: If the dough feels too sticky, add a little more flour, but avoid overworking it to maintain its delicate texture.
- Fontina Variations: If Fontina cheese is not available, you can substitute with Gruyère or another semi-soft cheese.
This Nettle Ravioli with Fondue is a perfect dish for any occasion, providing a unique flavor with the earthy taste of nettles and the richness of the creamy cheese fondue. Itβs a delightful and indulgent meal that will impress your guests and bring a touch of nature to the table.
