Forager's ravioli - Good Food Middle East
Wild nettles are the star ingredient of this fresh ravioli. Swap in spinach if you're not a fan of foraging and serve with butter and crunchy hazelnuts
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Cooking tools:
- Pasta machine
- Kitchen scale
- Rolling pin
- Cookie cutter
- Blender
- Fine-mesh sieve
- Stove
- Pot
- Saucepan
- Skillet
- Colander
- Slotted spoon
- Mixing bowl
- Whisk
- Fork
- Cutting board
- Chef's knife
- Microplane
- Measuring cup
- Plastic wrap
- Parchment paper
- Plate
Ingredients
- 150g ‘00’ pasta flour, plus extra for dusting
- 1 egg and 2 yolks, lightly beaten
- ½ tbsp olive oil
- 100g foraged young wild nettles (or spinach if you can't get nettles)
- 100g ricotta (homemade if possible, see tip)
- 25g Parmesan (or vegetarian alternative), grated, plus shavings to serve
- 1 tbsp finely chopped lemon thyme leaves, plus extra to serve
- 1 lemon, zested, ½ in filling, ½ to serve
- 40g unsalted butter
- splash of whey (if you've made your own ricotta)
- handful roasted hazelnuts, chopped, to serve
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