Ravioli all’ortica (Nettle Ravioli)

If you are into a bit of foraging this recipe could come in handy. Much to my delight, I have recently found fresh nettles at the farmers markets. If nettles are not available, spinach is a great substitute.

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  • 1.
    To make the pasta
    Place the flour into a large bowl and make a well in the centre. Place the eggs, salt and olive oil into the well. Use a fork to work the flour into the wet ingredients starting from the centre of the bowl and working out to the edge. Once the ingredients are combined, turn the mixture out onto a work surface and kneed the mixture until a smooth dough forms. Wrap in cling wrap and put aside to rest for at least 30 minutes.
  • 2.
    To make the filling
    Cook the nettles in a saucepan of salted boiling water for a couple of minutes until they soften and wilt. Drain and refresh in cold water and squeeze out as much of the water as you can. Remove and discard any woody stems from the nettles. Finely chop the nettles and place them into a mixing bowl. You should end up with approx 1.5 cups of nettles.
  • 3. Add the ricotta, parmesan cheese, lemon rind and nutmeg and season well with salt and pepper. Mix well with a fork. Cover and refrigerate.
  • 4.
    To make the ravioli
    Flour your work surface. Cut the pasta dough into quarters and using a pasta machine, start rolling one piece of the dough through the machine. Keep the remaining dough covered to prevent it from drying out. Roll the dough through the pasta machine until quite thin, setting 6 or 7. Lay the sheet of pasta on a floured surface, cover with more flour and cover with cling wrap. Continue rolling the other pieces of dough.
  • 5.
    To fill the ravioli
    Lay a sheet of pasta onto a floured work surface and using a knife or pasta cutter, cut the sheet into even 10cm squares. Spoon a tablespoon of the filling onto the centre of the pasta sheets. Use a pastry brush to dampen the edges of the pasta with a little water and fold the pasta over, gently pressing the edges together and removing any air pockets from the filling. Repeat with the other pasta sheets until you have used all of the filling.
  • 6.
    To make the tomato salsa
    Place the tomato sauce into a large saucepan, add the garlic, oregano, bay leaf and cinnamon and bring to the boil. Reduce the heat and simmer on a low heat until thick. Season with salt and pepper.
  • 7.
    To serve
    Cook the ravioli in a saucepan with plenty of salted boiling water for about 3 minutes. Plate the ravioli and spoon the tomato salsa over the top. Serve with a drizzle of extra virgin olive oil and grated parmesan cheese.

About The Author


Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...