Forager's Ravioli
3.6(80 ratings)
Prep Time
60 min
Total Time
75 min
Calories
685 kcal
Difficulty
Medium
Best Season
All Year
Equipment
0 items
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.
Ingredients
Servings:
2
150g‘00’ pasta flour
1egg
2egg yolks
0.5tbspolive oil
100gforaged young wild nettles
100gricotta
25gparmesan
1tbspfinely chopped lemon thyme
1lemon
40gunsalted butter
splash of whey
handful roasted hazelnuts
Total Cost:
£0.00
Cost per serving: £0.00
Instructions
- Place the ‘00’ pasta flour, egg, egg yolks, and olive oil into the Thermomix bowl. (Speed 4, 30 sec)
- Knead the dough until smooth. (Knead function, 2 min)
- Wrap the dough in cling film and let it rest for 30 minutes.
- Blanch the nettles in boiling water, then drain and squeeze out excess water. (Varoma, 5 min)
- Add nettles, ricotta, parmesan, lemon thyme, and half the lemon zest to the Thermomix bowl. (Speed 5, 10 sec)
- Roll out the pasta dough using a pasta machine or rolling pin.
- Cut the pasta into squares, place filling in the center, and seal to form ravioli.
- Cook the ravioli in boiling salted water. (Varoma, 5 min)
- Melt butter in a pan, add a splash of whey, and toss the cooked ravioli in the sauce. (Varoma, 3 min)
- Serve with roasted hazelnuts, remaining lemon zest, and extra parmesan shavings.
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
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