4 medium eggs
340g flour 00 kind (+ 120g flour after mixing the nettles)
160g cooked nettles
pick the top part where the new leaves are growing. Do use gloves (of course!) to collect the nettles to avoid skin rash.
160g cooked nettles
250g of ricotta
30g of Parmigiano Reggiano
Nutmeg to taste
1 pinch of salt
Wash the nettles in water and baking soda (a pinch). Boil them in water until the leaves will be smooth and soft. Rinse them and make sure no water remains from the cooking process. Use a blender to make a cream with the nettles. You will use for both Dough and Filling.
Place 340g of the 00 flour into a large wooden board (if you have you can use the pasta mixer to save time). Pour the remaining 120g of flour into a small bowl, ready to use when necessary.
Shape the flour into a volcano with a large hole in the centre, then crack the eggs into the middle.
Using a fork, lightly beat the eggs, then mix in the flour a little at time. Now add the nettles cream and keep mixing till it is completly integrated.
It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don’t break too soon. Add the rest of the flour (120g).
If the dough is still too moist consider adding a bit more flour. Remember always to add the flour gradually for having a soft dough (if it is too dry you will not be able to work the dough with the rolling pin later).
Bring the mixture together with a spatula and your hands until you obtain a consistent ball of dough. Work the dough with the heel of your hand for 10–15 minutes (until the mixture is smooth, not sticky and very elastic). Wrap the dough in cling wrap and let it rest for at least 30 minutes.
Meanwhile, prepare the filling. Use the remain part of Nettles cream and mix it with Ricotta, Parmigiano Reggiano, salt and nutmeg. Set aside in the fridge.
Dust a wooden board with 1 tbsp of flour. Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheet, 1.5-2mm thick. (If you have a pasta machine, divide the dough into 4 before rolling it out).
Meanwhile transfer to a piping bag (or using a table spoon and a fork) the filling you have previously made and pipe on the dough a small amount of filling (around a teaspoon) as per attached photo.
Cover them with the remaining half of dough, carefully press it to remove any trapped air.
Using a pasta cutter (it was my grandma’s one) start making Ravioli into squares.
You can let the ravioli sit out for a couple of hours but for more than that you should refrigerate.
Bring a large pan of salted water to the boil, then add the Ravioli and cook for 2–3 minutes (as soon as they raise they are ready).
Drain carefully, then transfer to a frying pan with a little melted butter with sage and mix them together until tender and golden (it is not necessary to put them back in the fire but mixing them just naturally). To serve sprinkle over some freshly grated Parmigiano if you like.