Nettles & Ricotta ravioli

As a kid who grew up in an area of Italy that is still considered pretty unspoiled, I was surrounded by nettles every day during the summer while playing in the town squares with my brothers. In those days, we dared each other to touch them to see who was the bravest without even considering the fact that this poisonous plant, once handled with care and cooked, could be eaten and be delicious when used in the right amount, especially in pasta dishes!

In this recipe, I used nettles in what is perhaps one of the easiest ways: simply blanched and mixed with ricotta (instead of spinach) to create a classic ravioli filling. Simple yet delicate, the grassy and cheesy flavours go extremely well with lemon zest and an acidic butter made with a reduction of Prosecco DOC rosé.

Enjoy this pasta dish with a glass of Prosecco DOC and a couple of friends for a true Italian experience.

Chef’s tips: Remember to handle nettles with thick gloves when raw, and go after smaller, tender leaves if you can. Be cautious not to misjudge other plants for stinging nettles - nature can be deceiving at times, so inform yourself. If it looks like nettles but doesn’t sting at all, oftentimes it isn’t edible.

Serves 4 // Prep time 1h

Ingredients:

• 150 gr of unsalted butter

• 2 shallots

• 1 bay leaf

• 200 ml of Prosecco DOC rosé

• 6 peppercorns

• 1 tbsp of extra virgin olive oil

• Fresh basil to garnish

• Lemon zest to garnish

• Salt to taste

For the pasta

• 250 gr of pasta flour (00 flour or all purpose)

• 2 eggs, whole

• 2 yolks

For the filling

• 300 gr of fresh ricotta

• 250 gr of boiled nettles, well squeezed (about 300/400 gr raw)

• 40 gr of grated Grana Padano cheese

• 1 yolk

• Nutmeg and salt to taste

Method

Once picked, remove the stalks from the nettles and make sure to keep only the leaves that look tender and green. Rinse thoroughly. Blanch the nettles in salted boiling water for 1 minute, or until soft and fully cooked. Drain and cool immediately in iced water to retain the bright green colour. Now squeeze well and prepare the filling. In a processor, blend the nettle leaves first, then add the ricotta and the other ingredients. Finally, season to taste with salt and nutmeg.

Remember: it’s important to squeeze the nettles as much as you can to obtain a firm filling that can be easily piped using a pastry bag over the pasta sheets.

For the pasta, beat the eggs with the yolks and gradually incorporate the flour. Use your hands or a stand mixer, and make sure to knead it with energy for at least 5 minutes until the dough is smooth and elastic. Wrap in cling film and let it rest for at least 30 minutes before working with it. You can also keep it in the fridge overnight if needed.

Slice the pasta into thick sheets and flatten them with a rolling pin. Using a pasta machine, roll the pasta out (or do it by hand with a bit of elbow grease). It’s good practice to fold your rolled pasta on itself and start over a couple of times; this process helps achieve smoother, more rectangular sheets that will be easier to work with later. Pass the pasta gradually from the largest to the narrowest setting to make thin sheets. For these ravioli, I like to use the second-to-last setting (passed twice) to get thin sheets that still retain a little bite.

Proceed to create the ravioli as shown in my social media video. Place small dollops of filling over the pasta sheet and brush the edges around the filling with a little water. Cover with a second pasta sheet and make sure it adheres around the filling. Eliminate as much air as possible to avoid air pockets. Then, using a ring or cookie cutter, cut the ravioli and remove the excess pasta which can be chopped and used in soups or other dishes. Dust the ravioli with a little flour and ensure they are properly sealed. Place them on a parchment-lined tray without overlapping and keep in the fridge for up to 1 day (though best used the same day).

Here you have them - trust me, it’s easier than it sounds. Watch the video for context.

For the dressing: Sweat the chopped shallots with a drizzle of oil, the peppercorns, a pinch of salt, and the bay leaf for about 5 minutes on low heat until translucent. Deglaze with all of the Prosecco DOC rosé and let it reduce on low heat until almost fully evaporated. At this stage, remove from the heat and add the butter while mixing. You want the butter to melt gradually without frying. Once fully melted, pass through a fine sieve and let it drain well.

Drop the ravioli into salted boiling water and cook for about 90 seconds. Once ready, gently toss them in the butter sauce with a splash of cooking water and mix gently to ensure the emulsion coats every raviolo.

Plate straight away and garnish with fresh basil leaves and lemon zest. Enjoy with a cold glass of Prosecco DOC rosé.