Loading recipe...
Forager's Ravioli
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.
Prep Time
60 min
Total Time
75 min
Calories
685 kcal
Difficulty
Medium
Equipment
0 items
Cost
£2.55/serving
Main Ingredient:
Cooking Style:
Occasion:
Mood:
Ingredients
Servings
2
150g‘00’ pasta flour
£0.30
1egg
£0.30
2egg yolks
£0.60
0.5tbspolive oil
£0.15
100gforaged young wild nettles
0100gricotta
£1.20
25gparmesan
£0.75
1tbspfinely chopped lemon thyme
£0.15
1lemon
£0.15
40gunsalted butter
£0.50
splash of whey
0handful roasted hazelnuts
£1.00
Total Cost
£5.10
£2.55 per serving
Instructions
- 1.Place the ‘00’ pasta flour, egg, egg yolks, and olive oil into the Thermomix bowl. (Speed 4, 30 sec)
- 2.Knead the dough until smooth. (Knead function, 2 min)
- 3.Wrap the dough in cling film and let it rest for 30 minutes.
- 4.Blanch the nettles in boiling water, then drain and squeeze out excess water. (Varoma, 5 min)
- 5.Add nettles, ricotta, parmesan, lemon thyme, and half the lemon zest to the Thermomix bowl. (Speed 5, 10 sec)
- 6.Roll out the pasta dough using a pasta machine or rolling pin.
- 7.Cut the pasta into squares, place filling in the center, and seal to form ravioli.
- 8.Cook the ravioli in boiling salted water. (Varoma, 5 min)
- 9.Melt butter in a pan, add a splash of whey, and toss the cooked ravioli in the sauce. (Varoma, 3 min)
- 10.Serve with roasted hazelnuts, remaining lemon zest, and extra parmesan shavings.
Buy ingredients on Loop
My Notes
Loading...
Nutrition Information
Nutrition per serving (250g)
685 kcal / 2866 kJ
Carbs
59g
23% of RDA
Fat
37g
53% of RDA
Protein
24g
48% of RDA
Detailed Breakdown
Fibre
0 g
Sugar
0 g
Sodium
0 mg
Saturated Fat
0 g
Wine Pairings
No wine pairing suggestions available for this recipe.
Complete the Meal
Let AI create complementary recipes to complete your meal
You might also like...
Baked Ricotta and Spinach Stuffed Shells
55 minutes
Roasted Vegetable and Goat Cheese Pasta Salad
55 minutes
Roasted Vegetable and Halloumi Bowl with Lemon-Herb Dressing
55 minutes
Caramelized Onion and Kale Tart
60 minutes
Roasted Beetroot and Jersey Cream Tartlets with Walnut Crumble
55 minutes
Roasted Spinach Breakfast Bowls with Eggs & Feta
30 minutes
One-Pan Roasted Vegetable and Chickpea Bowl with Tahini Dressing
45 minutes
Best Miso Pumpkin Pasta
50 minutes
Tomato and Onion Tart with Herbed Ricotta
1 hour 5 minutes
Roasted Vegetable and Chickpea Quinoa Bowl with Lemon-Tahini Dressing
45 minutes
Baked Falafel Bowls with Lemon-Tahini Dressing
55 minutes
Heartwarming Vegetable Soup
60 minutes