Nettle Ravioli with Sage and Nettle Butter
Stinging nettles: the plant we all learned to avoid as kids, yet it’s one of the most nutritious and versatile wild edibles out there. Packed with vitamin C, protein, iron, and potassium (more than spinach!), nettles have been used for centuries in cooking and herbal remedies. Once you master the knack of foraging for them (with gloves, unless you're feeling brave!), nettles can transform into soups, teas, and even pasta fillings.
This recipe for Nettle Ravioli is a delicious way to turn this humble weed into something truly special. With a touch of lemon zest and a sage-infused butter sauce, it’s a perfect introduction to cooking with foraged ingredients.
How long will it take?
How hard is it?
How many people can do it together?
Under 1 hour
Moderate
Solo or small group cooking session
Spring
a wildish story
What do you need?
200g ‘00’ pasta flour, plus extra for dusting
Pinch of salt 3 large eggs (2 eggs beaten in one bowl, 1 in another for sealing the ravioli)
100g nettles, foraged and washed
75g ricotta
Zest of 1 lemon
75g butter
1 tablespoon olive oil
Large handful of sage leaves
6 small nettle leaves (optional garnish) Edible flowers (primrose, wild garlic flowers, or cherry blossom) for garnish (optional)
How to do it.
RECIPE: NETTLE RAVIOLI WITH SAGE AND NETTLE BUTTER Serves: 2 1. Prepare the Nettles: Forage and wash 100g of young nettle tops. Blanch them in boiling water for 1 minute, then rinse under cold water to stop cooking. Squeeze out the water and chop finely. 2. Make the Pasta Dough: Mix the flour and a pinch of salt in a large bowl. Create a well in the centre, add the 2 beaten eggs, and mix until it forms a dough. Knead for 10 minutes on a floured surface until smooth, wrap in cling film, and let rest for 30 minutes. 3. Make the Filling: In a bowl, mix the chopped nettles with ricotta, lemon zest, and a pinch of salt and pepper. 4. Roll Out the Pasta: Divide the dough into two. Roll each half thinly (you should be able to see your hand through the dough). Dust with flour to prevent sticking. 5. Assemble the Ravioli: Spoon small amounts of the filling onto one sheet of dough, leaving enough space between for cutting. Brush the edges and spaces between with the remaining beaten egg. Lay the second sheet of pasta on top, pressing down gently around the filling to seal. Cut into ravioli shapes with a knife or cutter. 6. Cook the Ravioli: Boil a large pot of salted water. Cook the ravioli for 3–4 minutes or until they float to the surface. 7. Make the Butter Sauce: In a frying pan, heat the butter and olive oil until melted. Add the sage leaves and fry until crispy. Add the nettle leaves if using as garnish. 8. Serve: Toss the cooked ravioli gently in the sage and nettle butter. Serve with a sprinkle of edible flowers for a final flourish.