Jamie Oliver Stinging Nettle Ravioli Pasta Recipe

Okay, so picture this: it’s one of those chilly, early spring afternoons. The kind where you can’t decide if you should turn the heat up or just throw on a sweater. I’m standing by the window, looking out at the garden, and it hits me — I’ve got nettles. And not just a few, but enough to make something amazing. I’ve been eyeing these wild greens for days, and today felt like the right day to give them a go in pasta. Wild Nettle Ravioli — I mean, why not? There’s a little thrill to cooking something that you actually picked yourself, right?

Now, I’m not going to sugarcoat it, foraging for nettles can be a bit of an adventure (read: they sting if you’re not careful), but it’s all worth it for this dish. The flavor of the nettles, paired with creamy cheese, nutmeg, and a sprinkle of toasted hazelnuts, is something that just hits different. Honestly, the smell of the ravioli cooking? It’s like the entire season of spring bottled up in a bite.

Why You’ll Love It

• Foraging fun: Yep, you can pick your own nettles (or just grab some spinach if you’re not quite ready for the wild).
• Earthy + creamy combo: The bitterness of the nettles balanced with the creamy cheese is magic.
• Impresses every time: It feels like you’ve been cooking for hours, but really, it’s not that bad.
• Make-ahead goodness: You can prep these little beauties in advance and cook them when you’re ready.
• Hazelnuts on top: Toasted hazelnuts give it a nice little crunch — totally unexpected and delicious.
• Feels like spring: Every bite just screams fresh, vibrant, and full of life.

Ingredients

• 1 tablespoon olive oil (more if you need it)
• 1 shallot, finely diced
• 100g fresh stinging nettles (or spinach if nettles feel too ambitious)
• 150g soft cheese (I use ricotta, but anything soft and creamy will work)
• A pinch of nutmeg
• Salt and pepper, to taste
• 150g pasta dough (homemade or store-bought, no judgment)
• 4 tablespoons semolina (for dusting)
• 2 tablespoons nettle pesto (optional, but don’t skip it if you’ve got it)
• 4 tablespoons toasted hazelnuts, chopped

How to Make It

Fry your shallot until it’s sweet and soft:

Get your olive oil nice and warm in a pan, toss in the shallot, and let it cook for about 10 minutes. You’re looking for translucent, not crispy. Once it’s done, take it off the heat and let it cool while you handle the nettles.

Boil the nettles (without getting stung):

Carefully add the nettles to a pot of salted boiling water. Don’t be too brave and just throw your hands in there — use tongs, seriously. Boil for about 5 minutes, then immediately dump them in ice water to keep the color bright and fresh. Drain them well, squeeze out the moisture, and roughly chop them.

Mix it all together:

In a bowl, combine your chopped nettles, sautéed shallots, soft cheese, a little nutmeg, and a pinch of salt and pepper. Give it a good stir. Taste it. If you’re feeling extra, maybe toss in a little extra nutmeg. Or don’t. It’s your dish.

Roll out your pasta dough:

Roll your dough thin. I mean really thin. You want to be able to see your hand through the pasta sheet, so if you’ve got a pasta machine, now’s the time to use it. If not, grab a rolling pin and roll your dough out until it’s almost transparent.

Assemble the ravioli:

Lay one pasta sheet out, and with a pastry brush (or your fingers), wet the edges of the pasta sheet. Spoon your nettle filling onto the pasta, leaving some space in between. Lay the second sheet on top, press down to seal, and make sure you’ve got no air pockets inside. Use a sharp knife or ravioli cutter to cut out each individual piece. Lay them on a semolina-dusted baking sheet.

Cook them up:

Bring a pot of salted water to a boil, add a little splash of olive oil, and carefully drop in your ravioli. They’ll cook in about 5-8 minutes. They’re done when they float to the surface, so don’t panic if they take a little longer.

Top it off:

Serve with a drizzle of pesto and a handful of toasted hazelnuts. The crunch of the hazelnuts against the creamy ravioli? Perfection.

Common Mistakes and How to Dodge Them

Can I skip blanching the nettles?
I wouldn’t. Trust me, skipping this step turns your ravioli into a slightly bitter mess. Boiling and cooling them gives them that beautiful color and tone, and softens them up nicely.

Why are my ravioli leaking?
It’s probably because the pasta wasn’t sealed tight enough. Make sure you press down around the filling and remove any air pockets. And don’t overstuff them — a little filling goes a long way.

My ravioli are falling apart in the water, what did I do wrong?
You might have rushed the dough or didn’t roll it thin enough. The dough needs to be delicate, but not too fragile. Also, try not to overcook them — once they float, they’re ready.

Storage and Reheating

If you’ve made too much (lucky you), these ravioli can be stored in the fridge for a day or two before cooking. Or, freeze them! Just lay them out on a tray, freeze solid, then pop them in a bag. They’ll last a couple of months.

To reheat: if you have leftovers, just toss them in a pan with a little butter. You could microwave them, but I’m telling you, they’ll lose some of their magic. Just make sure you cover them with a damp paper towel to keep the moisture in.

Frequently Asked Questions

Can I skip the pesto?
You could, but the pesto is a nice little zing that pairs so well with the earthy nettles. If you don’t have pesto, even just a drizzle of olive oil will do, but trust me, you’re going to want that green goodness on top.

What if I don’t have semolina?
No biggie! You can use flour instead, but semolina gives the ravioli a nice texture and helps keep them from sticking. If you’re in a pinch, just make sure to keep them lightly dusted to avoid a mess.

Nutrition Facts (Per Serving)

• Calories: 513.24 kcal
• Fat: 38.11g
• Carbs: 35.31g
• Protein: 8.82g
• Sodium: 341.77mg
• Sugar: 2.27g