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

Level

Medium

Yields

2 servings

Cost

£2.55

Meal Type:

Lunch•Dinner

Cuisine:

British•Italian

Main Ingredient:

Vegetarian•Eggs•Pasta

Cooking Style:

Roasting

Occasion:

Weekend Cooking

Mood:

Light & Fresh•Healthy

Ingredients

Servings

150g‘00’ pasta flour

£0.30

1egg

£0.30

2egg yolks

£0.60

0.5tbspolive oil

£0.15

100gforaged young wild nettles

100gricotta

£1.20

25gparmesan

£0.75

1tbspfinely chopped lemon thyme

£0.15

1lemon

£0.15

40gunsalted butter

£0.50

splash of whey

handful roasted hazelnuts

£1.00

Total Cost

£5.10

£2.55 per serving

The Method

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.

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My Notes

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

Starter

Whipped Ricotta Crostini with Lemon Zest and Pea Shoots

Light and refreshing crostini topped with whipped ricotta, lemon zest, and delicate pea shoots, perfect as a starter.

25 minutes

4 servings

Easy

"This starter provides a light and fresh opening that complements the Forager's Ravioli. The creamy whipped ricotta echoes the ricotta filling in the ravioli, while the lemon zest and pea shoots introduce bright, herbaceous notes that prepare the palate for the nettle and lemon thyme flavors to come. The crostini adds a textural crunch that contrasts with the soft ravioli."

Dessert

Lemon and Hazelnut Panna Cotta with Wildflower Honey Drizzle

A light and refreshing panna cotta infused with lemon and toasted hazelnuts, drizzled with delicate wildflower honey. Perfect after a rich main course.

45 minutes (plus 4 hours chilling)

4 servings

Easy

"The Lemon and Hazelnut Panna Cotta provides a light, refreshing, and subtly sweet ending that harmonizes beautifully with the Forager's Ravioli. The lemon echoes the citrus notes in the ravioli, while the hazelnut connects to the nutty element. The creamy panna cotta offers a contrasting texture, and the wildflower honey introduces a touch of sweetness without being heavy, maintaining the meal's overall light and fresh feel."