The Boy And The Nettle Recipe

Preparation Instructions

1. 1

   Make the Ravioli Dough

   In a mixing bowl, combine flour and a pinch of salt. Make a well in the center, add eggs, and mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Prepare the Nettle Filling

   Blanch the stinging nettles in boiling water for 2-3 minutes, then drain and cool in ice water. Squeeze out excess water and chop finely. In a bowl, mix chopped nettles, ricotta, pumpernickel crumbs, salt, and pepper until well combined.

3. 3

   Roll Out the Dough

   After resting, divide the dough into four pieces. Roll each piece thinly using a pasta machine or rolling pin, to about 1 mm thickness.

4. 4

   Form the Ravioli

   Place a teaspoon of the nettle filling on the rolled dough, spacing them about 5 cm apart. Brush around the filling with water, then fold the dough over to create pockets. Press firmly around each filling to seal, and cut out with a ravioli cutter.

5. 5

   Cook the Ravioli

   Bring a large pot of salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.

6. 6

   Prepare the Port Wine Pearl Onions

   In a saucepan, heat olive oil over medium heat. Add pearl onions and sauté until golden. Pour in port wine and simmer until reduced by half. Add vegetable broth and cook until onions are tender and sauce thickens, about 10 minutes.

7. 7

   Prepare the Nantes Carrot Jus

   In another saucepan, add diced Nantes carrots and vegetable broth. Cook until carrots are tender. Blend until smooth, then season with salt and pepper.

8. 8

   Serve

   Plate the ravioli, drizzle with Nantes carrot jus, and top with port wine pearl onions. Serve immediately.