Forager's ravioli - Good Food Middle East

Forager's ravioli - Good Food Middle East

www.bbcgoodfoodme.com

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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