Nettle and Daylily Ravioli, with garlic mustard broth and wild greens | The Perennial Plate

Ingredients

• 2 Cups of Nettles (just the tips)
• 2 daylilies
• 2 bunches of garlic mustard
• 1 handful of lambs quarters and wood sorrel
• 5 young milkweed stalks
• 1/2 Cup Parmesan or other cheese
• 1/2 Cup Butter
• Water
• Salt to taste
• 1 and 1/2 Cups of Flour
• 7 egg yolks
• 1 teaspoon olive oil
• 1 Tablespoon water
• 1 egg for binding the raviolis