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This stinging nettle ravioli recipe calls for fresh stinging nettle, ricota cheese, eggs and pasta dough.

My Stinging Nettle Ravioli don’t look like they came from a food photography competition or a fancy restaurant. Mine are all sorts of shapes, more like something you’d use in a food fight than anything fancy. But you know what? They taste good. I’m not going for a perfect look here; like I could even if I wanted to.

Stinging Nettle Ravioli Recipe

Stinging Nettle Ravioli

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

This stinging nettle ravioli recipe calls for fresh stinging nettle, ricota cheese, eggs and pasta dough, of course.

Ingredients

300g Homemade pasta dough
Follow: How to make Homemade ravioli dough
For the filling
2 cups blanched stinging nettle
2 cloves of garlic, chopped
2 eggs
250gramm fresh chese (ricotta or quark)
Salt and pepper to taste
1 cup grated Parmesan cheese (optional)

Directions

Prepare the Stinging Nettle
Blanch the fresh stinging nettle by boiling it in water for 2-3 minutes, then plunge into ice water to cool. Drain and chop finely.
In a bowl, combine the chopped stinging nettle, garlic, eggs, and fresh cheese (ricotta or quark). Season with salt and pepper to taste. If using, add the grated Parmesan cheese and mix well.
Roll Out the Pasta Dough
On a floured surface, roll out the pasta dough into sheets about 1-1.5mm thick (1/16 inch). Place rounded teaspoons of the filling evenly on one sheet, about 2cm (3/4 inch) apart.
Cover with a second sheet of pasta and press around each mound to seal the edges and remove any air pockets. Cut into squares with a knife or ravioli cutter.
Cook the Ravioli
Bring a large pan of salted water to a boil. Gently add the ravioli and cook for 2-4 minutes, or until they float to the surface.
Serve the ravioli warm with melted butter, basil, and grated Parmesan. Enjoy!

Notes

Read below for detailed steps on making homemade pasta dough for ravioli.

Simple serving ideas:

Suggested Serving Ways for Stinging Nettle Ravioli

Brown Butter and Sage:
- Melt butter in a pan until it turns golden brown and smells nutty. Add fresh sage leaves and cook until crispy. Toss the cooked ravioli in the brown butter sauce and serve hot. Garnish with a sprinkle of grated Parmesan cheese.
Tomato Basil Sauce:
- Sauté garlic in olive oil until fragrant, then add crushed tomatoes, salt, and pepper. Let it simmer until thickened. Stir in fresh basil leaves before serving. Pour the tomato basil sauce over the ravioli and garnish with extra basil and grated Parmesan.
Garlic Cream Sauce:
- Sauté minced garlic in butter until soft. Add heavy cream and simmer until it thickens. Season with salt, pepper, and a pinch of nutmeg. Serve the ravioli topped with the garlic cream sauce and a sprinkle of grated Parmesan cheese.
Pesto Sauce:
- Blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil to make a classic pesto sauce. Toss the cooked ravioli in the pesto sauce and serve with a sprinkle of extra Parmesan and toasted pine nuts.
Simple Olive Oil and Herbs:
- Drizzle high-quality olive oil over the cooked ravioli. Sprinkle with sea salt, freshly ground black pepper, and chopped fresh herbs like parsley, basil, or chives. Add a touch of grated Parmesan for extra flavor.
Truffle Oil and Parmesan:
- Drizzle truffle oil over the cooked ravioli and toss gently. Sprinkle generously with grated Parmesan cheese and freshly ground black pepper. Garnish with a few fresh parsley leaves for an elegant touch.