Nettle ravioli
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 2-3
Ingredients
For the pasta
  • 2 eggs
  • 200 g durum or all purpose flour*
For the filling
  • 100 g boiled, blended and well drained
  • spinach or nettle
  • 100 g ricotta cheese
  • Nutmeg to taste
  • Salt to taste
  • Pepper to taste
For the sauce
  • 40 g butter
  • 4 sage leaves
  • Thyme twig
  • Salt to taste
Preparation
For the pasta
  1. Assemble the dough hook to the stand mixer.
  2. Break the eggs in a bowl and mix them with a fork.
  3. Add the flour and the eggs in the stand mixer bowl and mix for 5/10 minutes having the stand mix at speed 1 or 2. If the dough looks too dry, add a splash of water whereas, if it looks too runny, add a little flour. The ready dough shouldn’t be sticky, but very smooth and silky.
  4. Wrap the pasta dough in cling film and let it rest for half an hour.
  5. Assemble the pasta roller attachment to the stand mixer.
  6. Flour your table.
  7. Divide the pasta dough into four and roll
  8. the dough pieces one by one into the pasta roller, starting from the setting number 0 and working until you reach the desired thickness, which has to be a little bit thicker than when you make fettuccine (with the smeg pasta roller I would stop at the number 6)
  9. When one pasta sheet will be complete, spread it on the floured table and move on to the next one.
For the filling
  1. Mix all the ingredients together.
  2. Adjust the flavor with nutmeg, salt and pepper.
  3. Using Smeg’s Ravioli attachment for the stand mixer, fill the pasta sheets
  4. with the nettle paste.
  5. Spread the ravioli sheet onto a well floured table or tray.
  6. Wait for a few minutes and separate the ravioli with the help of a pasta
  7. wheel cutter.
For the sauce
  1. Place all the ingredients in a pan and let the butter melt and cook for a few minutes, skimming the foam if necessary.
  2. Cook the ravioli in salted, boiling water for 3 minutes or until they’ll be soft.
  3. Add the ravioli to the sauce and stir delicately.
  4. Serve immediately with grated parmesan cheese.
Notes
*When it comes to what flour to use for fresh
pasta, it depends from your own taste. Some
like it silky and smooth and use a very fine
flour like all purpose flour (in Italy that would
be flour “00”). Some, me included, like it a
little rougher and use coarse flour, for
example durum (in Italy that would be flour
“0”).
Recipe by The Adagio Blog at https://adagioblog.com/nettle-ravioli/