Nettle Ravioli (Ravioli di Ortiche)
Category: Pasta
Servings: 35 ravioli (4 servings)
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 400g |
| Eggs | 110g |
| Nettle leaves | 100g |
| Water | 50g |
| Extra virgin olive oil | 20g |
| Semolina flour | to taste |
| Ricotta cheese (cow’s milk) | 300g |
| Parmigiano Reggiano DOP | 50g |
| Salt | to taste |
| Black pepper | to taste |
Instructions:
-
Prepare the Nettle Filling:
- Begin by cleaning the nettles. It’s crucial to wear gloves to avoid contact with their stinging properties.
- Remove the stems from the nettles and set aside the leaves (you should have approximately 50g of nettles).
- In a large pan, heat the olive oil, then add the nettles. Let them wilt for about 5-6 minutes, stirring occasionally.
- Add the water and cook for a few more minutes until the nettles are completely tender. Once done, transfer them to a mixing cup or blender and let them cool.
-
Prepare the Fresh Pasta Dough:
- On a clean surface, pour the all-purpose flour. You may reserve a little of the flour for later adjustments in the dough’s texture.
- Create a well in the center and add the cooked nettles and the lightly beaten eggs.
- Use a fork to begin incorporating the flour into the nettles and egg mixture, gradually blending until a dough forms.
- Once the mixture starts to come together, knead the dough by hand until it reaches a smooth, elastic consistency. If the dough feels too sticky, add a little more flour.
- Shape the dough into a ball, cover with plastic wrap, and let it rest in a cool place for at least 30 minutes.
-
Prepare the Ravioli Filling:
- While the dough is resting, prepare the ricotta filling. Place the ricotta in a bowl and mash it with a fork. If your ricotta has a lot of excess liquid, drain it for at least an hour in the fridge using a fine mesh sieve.
- Add the grated Parmigiano Reggiano, salt, and black pepper to the ricotta, mixing everything until well combined.
- Cover the mixture with plastic wrap and refrigerate until ready to use.
-
Roll and Shape the Ravioli:
- After the dough has rested, divide it into 4 parts. Cover the remaining portions with plastic wrap to prevent them from drying out.
- Flour a clean work surface with semolina flour. Take one portion of dough and roll it out with a pasta machine, gradually reducing the thickness until you have a thin sheet.
- Lay the sheet of pasta on a lightly floured surface. Using a spoon, place small mounds of the ricotta mixture in rows, leaving about 4-5 cm of space between each mound.
- Roll out another sheet of dough to the same thickness and lay it over the ricotta-filled sheet. Press gently around each mound to expel any air and seal the pasta around the filling.
-
Cut the Ravioli:
- Use a round, fluted cutter (about 6 cm in diameter) to cut out individual ravioli. Gently press the edges to ensure they are well sealed. Remove any excess pasta and set it aside. You can re-roll this dough and use it later.
- Transfer the ravioli to a floured tray to prevent them from sticking together. Continue the process until all the dough and filling are used up.
-
Cooking the Ravioli:
- Bring a large pot of salted water to a boil. Gently drop the ravioli into the water and cook for about 2-3 minutes, or until they float to the surface.
- Once cooked, remove the ravioli with a slotted spoon and transfer them to a plate.
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Serving:
- Serve your nettle ravioli with your favorite sauce, whether it’s a simple drizzle of olive oil, a dollop of butter, or a light tomato sauce. Garnish with additional grated Parmigiano Reggiano if desired.
Enjoy this earthy and delicious dish of homemade ravioli filled with ricotta and the unique flavor of nettles—perfect for any special occasion or cozy meal!
