100 g of young wild nettle (or spinach if you do not have nettles)
100 g ricotty
25 g of parmesan (or vegetarian alternative), grated, plus shavings to serve
1 tablespoon finely chopped thyme leaves and in addition to serving
1 lemon, baked, ½ for filling, ½ for serving
40 g unsalted butter
a handful of roasted hazelnuts, chopped, for serving
a little ricotty
First, prepare the pasta. Put the flour in a food processor with 3/4 egg mixture and a pinch of salt. Stir well to make a dough, add more eggs as needed so the dough is just right. Roll the dough on a lightly floured mat, knead it for 1 minute or until it is smooth - don't worry if the dough is firm, as it will soften when you rest. Cover with food wrap and leave to rest for 30 minutes.
In the meantime, prepare the filling. Bring the pan to the boil with water and add the nettles to the pan with gloves. Cook for 2-3 minutes to wither. Drain the water and then insert a cloth and squeeze out as much water as possible. Roughly chop, mix with other ingredients and season generously.
Cut ¼ the dough (leave the rest covered with food foil) and pass it through the widest setting on the pasta machine. (If you do not have a machine, use a heavy rolling pin and roll out the dough as thinly as possible) Then fold it into three parts and pass it through the pasta machine again. Repeat this process once more and then continue the dough through the machine, gradually narrowing the rollers, one by one, until you get a smooth sheet of pasta. At the narrowest setting, scroll the sheet twice. Roll out two equal and thin plates.
Place the first sheet of pasta on a lightly floured mat, then place the fillings 4 cm apart on it using a spoon. Use your fingers to wipe the water around each drop of filling. Then fold the top half over the pads and gently press them to remove air pockets.
Cut between each ravioli with a pasta cutter or a sharp knife, then clamp around the edges of each ravioli to make sure it is well sealed. Place on a slightly floured baking sheet while repeating the procedure with the remaining dough and filling.
Bring the water to a boil in a pot of salt water and cook the ravioli for 2-3 minutes. In a large non-stick pan, melt the butter over medium heat and cook for 2-3 minutes until brown and hazelnut. Lower the temperature and add a little ricotta. Remove the cooked ravioli with a slotted spoon and immediately put in the sauce in the pan and mix thoroughly. Serve sprinkled with thyme, with grated lemon peel, parmesan shavings and crushed hazelnuts.