How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for NETTLE PESTO WITH RAVIOLI Recipe?

You need 11 ingredients. The key ingredients include: 1 lb ricotta, 1/2 cup finely grated parmesan, 32 pieces wonton skin squares, Some rice flour for dusting, and more.

Is NETTLE PESTO WITH RAVIOLI Recipe suitable as pasta & noodles?

Yes, NETTLE PESTO WITH RAVIOLI Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover NETTLE PESTO WITH RAVIOLI Recipe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

NETTLE PESTO WITH RAVIOLI Recipe

Name: NETTLE PESTO WITH RAVIOLI Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ricotta; 1/2 cup finely grated parmesan; 32 pieces wonton skin squares; Some rice flour for dusting; 1 lb nettle; 2 tablespoons butter/ EVOO; 1/2 cup heavy cream; 1 teaspoon kosher salt; 1/2 teaspoon fresh cracked black pepper; 1/2 cup pine nuts, roasted; Parmesan wedge for grating

Eats Now Editorial Team · 606 kcal · Pasta & Noodles

1
Omit if using store bought cheese ravioli.
2
To make the ravioli filling, mix together ricotta and parmesan.
3
To fold the ravioli, lay out wonton skin squares, 4 at a time.
4
Brush edges with a water (just slightly damp).
5
Place a teaspoon of filling in the center of each square and fold over to make a triangle shape, pressing edges to seal.
6
Take the two corners along the long edge of the triangle and bring together to have both bottom sides meet (as if the raviolo is clapping with the back of its palms; the raviolo will look twisted) and press the tips to fuse together.
7
Place finished raviolo on a baking tray dusted with rice flour.
8
Repeat and set aside until pesto is done.
9
Rinse and wash nettles using rubber gloves and a pair of tongs.
10
Drain and spin-dry with a salad spinner.
11
Remove any large stems (they make great compost as they give out lots of nitrogen, no seeds nor flowers, though).
12
To make the nettle pesto, melt butter in a medium saucepot over medium high heat and add sliced garlic; saute until golden brown.
13
Add nettles, cover immediately to capture the aroma and cook until wilted, about 2 minutes.
14
Add cream, salt and pepper and let the liquid reduce to half; about 1 minute.
15
Taste.
16
(Make sure nettles are cooked before you taste them; they loose their stinging qualities once cooked.)
17
Using a handheld blender, puree nettle until smooth.
18
Keep warmed.
19
To cook the ravioli, bring a large pot of salted water to boil.
20
Drop half the raviolis gently into the water, wait until all floats to the top.
21
Remove and drain.
22
Repeat.
23
Spoon the nettle pesto over the cooked ravioli.
24
Sprinkle with pine nuts and serve with some grated parmesan.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

NETTLE PESTO WITH RAVIOLI Recipe

Tips for the best results

Variations & substitutions

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