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