Stinging nettle & ricotta ravioli

SERVES 6 OR 48 RAVIOLI

Ingredients

  • Pasta
  • 1 kilogram Tipo 00 flour, plus extra for kneading
  • 6 eggs
  • 8 egg yolks
  • a little water, if required

Filling

  • 1 bunch (4 cups) stinging nettles
  • 2 cups rocket leaves
  • 1/2 cup Italian parsley, finely chopped
  • 1 cup fresh ricotta
  • 100 grams parmesan, finely grated
  • 1 tsp lemon zest
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp freshly ground pepper
  • salt, to taste
  • lemon juice, to taste

To Serve

  • 200 grams butter
  • Juice of 2 lemons
  • salt
  • 2 tablespoons parmesan, finely grated
  • 20 small sage leaves, chopped if desired

METHOD:

PASTA – TRADITIONAL

1. Add the flour to a bowl and make a well in the middle.
2. Crack the eggs into the well and swirl them with your finger, slowly incorporating the flour.
3. When all the flour is incorporated, turn the dough onto a floured work surface and knead until smooth. The dough should bounce back when pressed with your finger – this will take 5-10 minutes.
4. Wrap dough tightly in plastic wrap and let rest for 30 minutes.

PASTA – THERMOMIX

1. Add flour and eggs to mixing bowl. Knead 1 min/Knead.
2. Check dough and if very sticky, add a little more flour. Knead 1 min/Knead.
3. Turn dough onto a floured work surface and form into a ball. The dough should bounce back when pressed with your finger.
4. Wrap dough tightly in plastic wrap and let rest for 30 minutes.

 

FILLING – TRADITIONAL

1. Steam the nettles for about 10 minutes, adding the rocket after 6 minutes.
2. Squeeze the greens dry with paper towels. (Reserve the steaming liquid! This is great to drink on its own as it is very rich in iron, but Joe also likes to boil it and make sweet milky tea with it. It’s full of nutrients.)
3. Finely chop the greens and add them along with the parsley to the cheese in a mixing bowl. Mix well to combine and season to taste with salt.
4. Mix in zest and spices and adjust the seasoning with lemon juice and salt if needed.


FILLING – THERMOMIX

1. Place 500 grams water in mixing bowl and put nettles in Varoma. Steam 10 min/Varoma/speed 2.
2. Add rocket to Varoma and steam a further 4 min/Varoma/speed 2. Remove and allow to drain, then squeeze dry with paper towels. (Reserve the steaming liquid! This is great to drink on its own as it is very rich in iron, but Joe also likes to boil it and make sweet milky tea with it. It’s full of nutrients.)
3. Return greens to dry mixing bowl along with parsley. Chop 2 sec/speed 8, then scrape down and repeat until finely chopped.
4. Add ricotta and parmesan and mix 10 sec/speed 3, or until well mixed. Season to taste with salt.
5. Add zest and spices and adjust seasoning with lemon juice and salt if needed.

 

ASSEMBLY & COOKING:

Bring a large pot of heartily salted water to a boil. 
Meanwhile, make the ravioli.
Pinch off about a quarter of the dough at a time, knead it a bit, and then roll out the pasta sheets in a pasta roller. Keep the sheets floured and covered with a damp cloth while rolling out the others to prevent sticking and drying out. Alternately, you can use a rolling pin, but it’s much more difficult!
Either use a nifty ravioli mould, or simply dollop your filling onto one sheet of pasta, placing about one heaped teaspoon of filling every six centimetres. Wet the spaces in between with a finger dipped in water, then place another sheet on top, pressing to seal, getting out as much air as you possibly can. Cut the pasta and place on a flour-dusted baking sheet while you continue to make the rest.
Cook the pasta in the boiling water, about 3 minutes. Meanwhile melt butter in a large skillet over medium heat. When the butter is melted and turning nut-brown, add the sage and slowly whisk in the lemon juice along with a good pinch of salt. Transfer pasta with a slotted spoon to the lemon butter along with about half a ladle of the cooking water. Cook, shaking the pan every now and again, about another 4 minutes to let the sauce thicken and coat the pasta. Depending on the size of the pan, you will need to do this in batches.through. Season to taste.
Serve topped with grated parmesan and some thick aged balsamic.