Recipe
Nettle, Mozzarella & Lemon Ravioli
Words by Jette VirdiPhotography by Yolène Dabreteau
It doesn’t have to be countryside and funny smells. If you’re from the city and the big bad greenness of the outer realms scare you slightly then this is for you. The concrete jungle is loaded with unexpected foodie foraging gems. From derelict buildings with dandelions to the cracks in crumbling walls with penny worth growing, there is something for everybody in curbside foraging.
They say nettles are best eaten in spring, but this recipe is my last stand against Mother Nature and the winter that will soon have me shivering in my boots, reminding me of how insignificant I am. With every mouthful it’s as if I’m saying ‘yeah, come on winter, try your hardest’ and of course, she wins but for this moment I am strong and brave.
Make sure to pick the smallest leaves at the top, blanching nettles removes their sting and once done it’s a matter of chop, mix and stuff. With the cold evenings I usually get lazy and buy fresh lasagna sheets to make my ravioli but of course making your own is utterly rewarding.
Ingredients
2 handfuls of nettles
1 small ball mozzarella
Rind of 1 lemon, grated
Fresh ready made pasta sheets (you can make your own if you wish)
Grated parmesan
Nutmeg (optional)
Method
Blanch the nettles in boiling water, dry well and chop. Add chopped mozzarella and lemon rind to the nettles. Season with salt, pepper and a grating of nutmeg and mix well.
Cut circles out of your pasta sheets (making sure you have an even number) and dip in boiling water to make pliable. Place a spoonful of nettle mixture into the centre of half of your circles. Egg wash the outer edge and cover with the remaining circles, pressing the edges firmly. Once, filled cook for a matter of seconds in boiling water with plenty of salt.
To serve, add a drizzle of good quality olive oil, grated parmesan and lemon rind. Enjoy.