Nettle ravioli sounded like the next logical step after making garlic pesto. I just wish I hadn’t tried to make it for four adults and two children…
My parent were visiting and as we’d picked a load of wild garlic the day before, I decided to make the nettle ravioli recipe from the River Cottage Handbook No.7 Hedgerow book. Partly as I quite fancied making some stuffed pasta, but also due to the fact that it had wild garlic in the filling and the serving suggestion was for wild garlic pesto. Essentially I was going for wild garlic overload.
I didn’t quite follow the recipe when it came to making the pasta dough, as I had a load of egg yolks in the fridge. So I followed the enriched egg pasta recipe from The Geometry of Pasta and added the nettles as it al lcame together. For some reason, half the dough didn’t want to go through the rolling machine, it just fell to bits. The other half went through fine and produced a veritable mountain of vibrant green pasta sheeting.
I could tell straight away that the amount of filling specified in the recipe was never going to fill the amount of pasta sheet I had, let alone all of the pasta sheet that I should have produced. In the end the filling ran out before I’d got through about a third of the pasta sheet. Having said that, I did switch to making mezzaluna (half moon), rather than ravioli in an attempt to speed up the process, as it was supposed to be dinner, but I was running way over time. I also made some tagliatelle with what leftover dough I managed to force through the rollers.
As I’d run over time for making these to feed everyone for dinner, I ended up freezing them and having them for my dinner a few weeks later. They were a touch on the squeaky side and not overly powerful with any of their flavours. I do think they are probably something that is best prepared and eaten fresh, especially to get the proper punch from the wild garlic.
As we have a patch of nettles just out the back of the garden, it’s definitely something I’d like to try again. If I go with the wild garlic filling again, I’ll be making double, maybe even triple quantities. I might have a go at Yvan’s method of making the nettle pasta dough though, as his looked much, much better than mine.