This delicious and easy Stinging Nettle Ravioli recipe by Jamie Oliver is a perfect combination of creamy filling and fresh, herby flavors. It’s a simple, nutritious dish that can be made with common ingredients like spinach instead of nettles. Serve it with crispy fried nettles for an extra touch of flavor!
Ingredients Needed
- 500g (3 ⅓ cups) Tipo “00” flour (or plain flour if unavailable), plus extra for dusting
- 5 large free-range eggs
- 250g (8.8 oz) stinging nettles or greens (e.g., spinach)
- 2 leeks
- Unsalted butter
- ½ bunch (15g / 0.5 oz) fresh marjoram or thyme
- 1 whole nutmeg (for grating)
- 100g (1 cup) Parmesan cheese
- 100g (3.5 oz) soft cheese (e.g., ricotta, brie, feta)
How To Make Stinging Nettle Ravioli Pasta
- Make the Pasta Dough: Pile the flour into a large bowl and make a well in the center. Add the eggs and whisk until smooth. Gradually mix in the flour until the dough is too stiff to stir. Knead it with floured hands for about 4 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
- Prepare the Filling: Wear rubber gloves to rinse and strip the nettles (discard the stalks). Trim and slice the leeks. In a large pan, melt butter over medium heat. Add marjoram and leeks, season with salt, and sweat for about 15 minutes, stirring regularly. Add the nettles and cook for 5 minutes until wilted. If using spinach, blanch it first, drain, and squeeze out the excess water before adding it to the leek mixture. Once cooked, finely chop the mixture. Grate most of the Parmesan and add the soft cheese. Stir well to combine.
- Make the Ravioli: Take a third of the dough and roll it out to about 1mm thickness (use a pasta machine or rolling pin). Lay the sheet on a floured surface and place teaspoonfuls of filling 8cm (3 inches) apart. Brush the top edge with water, fold the pasta over, and press to seal the ravioli. Cut out the ravioli using a pasta cutter or knife. Place on a flour-dusted tray and repeat with the remaining dough.
- Cook the Ravioli: Bring a large pan of salted water to a simmer. In a separate pan, melt butter over low heat. Cook the ravioli in batches of 6 for about 1 minute until al dente. Use a slotted spoon to transfer the ravioli to the butter sauce, adding some cooking water to the pan. Toss gently and serve with Parmesan shavings.
Recipe Tips
- Use fresh nettles or spinach: If nettles are hard to find, spinach is a great substitute. Make sure to blanch spinach before using it to avoid excess moisture in the filling.
- Roll the dough thin: Aim for a pasta sheet that is just 1mm thick. The thinner the pasta, the better the texture and the quicker it cooks.
- Seal the ravioli properly: When folding the pasta over the filling, press around the edges firmly to remove air. This prevents the ravioli from bursting during cooking.
- Cook ravioli in small batches: Avoid overcrowding the pot when boiling the ravioli. Cook in small batches to ensure they cook evenly and don’t stick together.
- Serve with buttery sauce: After boiling, transfer the ravioli directly into melted butter. The starchy cooking water helps create a silky, delicious sauce.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover ravioli cool to room temperature. Store in an airtight container in the fridge for up to 2 days.
- Freeze: If freezing uncooked ravioli, place it in a single layer on a tray, then transfer to an airtight container or resealable bag after freezing. Freeze for up to 3 months. To thaw, simply let it sit in the fridge overnight and cook as usual.
- Reheat: Heat a pan on medium-low, add a bit of butter or olive oil, and sauté the ravioli for 3-4 minutes, flipping occasionally, until warmed through and slightly crispy.
Nutrition Facts
Serving Size: 1 serving (based on a recipe serving 8)
- Calories: 375.5
- Total Fat: 13.1g
- Saturated Fat: 5.9g
- Total Carbohydrate: 44.6g
- Dietary Fiber: 1.9g
- Sugars: 2.7g
- Protein: 19.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Creamy Prawn Linguine Pasta
- Jamie Oliver Whole Roasted Ricotta Pasta
- Jamie Oliver Baked Ricotta And Veg Pasta
- Jamie Oliver Seafood Pasta
Jamie Oliver Stinging Nettle Ravioli Pasta Recipe
Description
This delicious and easy Stinging Nettle Ravioli recipe by Jamie Oliver is a perfect combination of creamy filling and fresh, herby flavors. It’s a simple, nutritious dish that can be made with common ingredients like spinach instead of nettles. Serve it with crispy fried nettles for an extra touch of flavor!
Ingredients
Instructions
- Make the Pasta Dough: Pile the flour into a large bowl and make a well in the center. Add the eggs and whisk until smooth. Gradually mix in the flour until the dough is too stiff to stir. Knead it with floured hands for about 4 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes.
- Prepare the Filling: Wear rubber gloves to rinse and strip the nettles (discard the stalks). Trim and slice the leeks. In a large pan, melt butter over medium heat. Add marjoram and leeks, season with salt, and sweat for about 15 minutes, stirring regularly. Add the nettles and cook for 5 minutes until wilted. If using spinach, blanch it first, drain, and squeeze out the excess water before adding it to the leek mixture. Once cooked, finely chop the mixture. Grate most of the Parmesan and add the soft cheese. Stir well to combine.
- Make the Ravioli: Take a third of the dough and roll it out to about 1mm thickness (use a pasta machine or rolling pin). Lay the sheet on a floured surface and place teaspoonfuls of filling 8cm (3 inches) apart. Brush the top edge with water, fold the pasta over, and press to seal the ravioli. Cut out the ravioli using a pasta cutter or knife. Place on a flour-dusted tray and repeat with the remaining dough.
- Cook the Ravioli: Bring a large pan of salted water to a simmer. In a separate pan, melt butter over low heat. Cook the ravioli in batches of 6 for about 1 minute until al dente. Use a slotted spoon to transfer the ravioli to the butter sauce, adding some cooking water to the pan. Toss gently and serve with Parmesan shavings.
Notes
- Use fresh nettles or spinach: If nettles are hard to find, spinach is a great substitute. Make sure to blanch spinach before using it to avoid excess moisture in the filling.
- Roll the dough thin: Aim for a pasta sheet that is just 1mm thick. The thinner the pasta, the better the texture and the quicker it cooks.
- Seal the ravioli properly: When folding the pasta over the filling, press around the edges firmly to remove air. This prevents the ravioli from bursting during cooking
- Cook ravioli in small batches: Avoid overcrowding the pot when boiling the ravioli. Cook in small batches to ensure they cook evenly and don’t stick together.
- Serve with buttery sauce: After boiling, transfer the ravioli directly into melted butter. The starchy cooking water helps create a silky, delicious sauce.
Jamie Oliver Stinging Nettle Ravioli Pasta Recipe