Embrace the Wild: Nettle Ravioli Delights Await!

As spring paints its vibrant canvas across the landscape, the culinary world eagerly anticipates the emergence of fresh and adventurous flavors.  For me, this time of year is marked by the joyous sight of nettles sprouting from my garden bed.  While my adult children may recoil in fear of touching these prickly greens, I can't help but feel a surge of excitement knowing that nettle ravioli season has arrived.  My discovery of nettles began unintentionally; mistaking them for mere weeds, I experienced their sting firsthand, yet this encounter unexpectedly unveiled a hidden culinary gem.

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In the picturesque mountain regions of northern Italy, nettles are cherished for their culinary versatility and nutritional benefits.  Italians have long embraced these wild greens, often foraging them from the countryside to infuse their traditional recipes with earthy goodness.  In the Alta Val Taro area, where my grandparents hailed from, tortelli filled with cheese and Swiss chard (erbetta) reign supreme.  These sumptuous parcels are then lovingly bathed in a light butter sage sauce and adorned with lots of grated Parmigiano Reggiano.  While Swiss chard is the customary choice, nettles inject a unique twist into this classic dish, imparting their distinct earthy flavor and vibrant green hue.

Nettles boast a captivating flavor profile that balances earthiness with hints of herbaceousness.  Once cooked, their sharp sting mellows into a delicate, slightly sweet taste with subtle notes of spinach and cucumber.  It's a flavor reminiscent of the early days of spring, evoking a sense of freshness and vitality that perfectly complements a variety of ingredients.  Nettles lend depth and complexity to dishes, elevating each bite with their distinctive character.

Handling nettles may seem terrifying at first, particularly for those unaccustomed to their prickly reputation.  However, with a pair of gloves and a quick blanching in salted boiling water, their sting is neutralized, revealing tender, vibrant greens ready to enhance any culinary creation.

Nettles have an impressive nutritional profile, packed with vitamins and minerals that support overall health and well-being.  From reducing inflammation to promoting heart health, these wild greens offer a myriad of benefits that make them a valuable addition to any diet.  Italians have long recognized the health benefits of nettles, incorporating them into a variety of dishes to boost immunity and vitality. Click here to read more about this prickly plant.

The Wine Pairing

For the wine pairing, I chose Fontanafredda Derthona Colli Tortonesi Timorasso DOC.  Nestled in Serralunga d’Alba, Fontanafredda winery boasts a rich winemaking heritage dating back to the 19th century when it was founded by the King of Italy.  Timorosso, an ancient Piedmontese grape variety, once teetering on the brink of extinction, found its savior in Vigneti Massa during the 1980s.  Revered for its complexity and versatility, Timorasso boasts a rich history and a distinct character that complements the earthy flavors of nettle and cheese ravioli beautifully.  Timorasso's bold personality is characterized by its vibrant acidity, luscious texture, and intriguing notes of citrus, orchard fruits, and aromatic herbs. These qualities make it an ideal partner for the delicate yet flavorful filling of nettle and cheese ravioli. The wine's acidity cuts through the richness of the cheese, while its fruity undertones harmonize with the herbaceous essence of the nettles.  Plus, the design and colors of the bottle would undoubtedly add a touch of sophistication to you table alongside the nettle ravioli.

As I roll up my sleeves and gather my ingredients, I can't help but feel a sense of connection to my Italian roots.  Watching my grandmother make ravioli from scratch was a cherished childhood memory, and now, as I carry on that tradition in my own kitchen, I feel a deep appreciation for the culinary legacy she passed down to me.

So, as we welcome the changing seasons and the bounty of nature, let's embrace the wildness of spring and embark on a culinary adventure that celebrates the flavors of the season and the beauty of Italian cuisine.  With nettle ravioli on the menu, the possibilities are as endless as the rolling hills of the Italian countryside.

Confession time: I have a bit of an obsession with making filled pasta of every imaginable kind. And when I say "obsession," it might just be an understatement. You see, it all traces back to the cherished memories of my childhood, spent in awe as my grandmother transformed our dining room table into a pasta-making haven. Picture this: hundreds of homemade ravioli, lovingly crafted by her hands. Her signature filling? A delightful blend of meat, Parmesan cheese, Swiss chard, and onion, each bite bursting with flavor. And oh, the rolling pin! It was a sight to behold – massive and sturdy, wielded with expert precision. As she rolled out the dough, each rhythmic slap against the table echoed with the promise of culinary perfection. It's an art form I've yet to master, but one that continues to inspire me on my pasta-making journey.

If the thought of making fresh pasta sends a shiver down your spine, fear not! It's far more approachable than you might think. While mastering the art of rolling pasta dough to the perfect thickness by hand can be a challenge, investing in a hand crank pasta machine can make the process a breeze without breaking the bank. Trust me, it's a game-changer. Always use a scale for making pasta dough if you want it to be consistent.

However, there's one crucial step you absolutely should tackle by hand: making the pasta dough itself. Yes, you'll need to get your hands dirty and knead it manually. It might seem like a hassle, but if you're going to the lengths of crafting fresh ravioli, this is one corner you definitely shouldn't cut. Believe me, the extra effort will pay off in the form of tender, melt-in-your-mouth pasta pillows that are worth every ounce of elbow grease.

I used a beautiful handcrafted pasta stamp to make the ravioli shown above, but you can certainly make them in the traditional method or any other filled pasta shape you might prefer. The culinary world is your oyster --- or should I say, your ravioli!

Stinging Nettle Ravioli Recipe

Serves 6-8 people

The Pasta Dough:

• 100 g. fresh stinging nettle leaves

• 520 g. imported "00" flour.

• 4 large eggs (room temperature)

• Rimacinata Semolina flour for dusting

The Filling:

• 200 g. fresh stinging nettle leaves

• 750 g. whole milk ricotta cheese drained

• 120 g. grated Parmigiano Reggiano cheese

• 1/2 of a whole nutmeg grated

• salt & pepper q.b. (which means to taste)

The Sauce:

• 55 g. (4 Tbs.) unsalted butter, preferably Italian

• 10 fresh sage leaves (slivered)

• 2-3 ladles of pasta water

• salt & pepper q.b.

• grated Parmigiano Reggiano

Instructions:

• Bring a large pot of salted water to a boil.  Add the 300 grams of stinging nettles to it – enough nettles for the pasta and the filling.  Blanch for 2 minutes, drain in a colander, rinse with cold water, and squeeze dry.

• Make the Pasta Dough:

  • Blend the eggs and 1/3 of the cooked nettle in a food processor, bullet, or blender. 

  • Mound “00” flour on your work surface.  Make a well in the middle and pour the egg mixture into it.

  • With a fork, start bringing small amounts of flour into the well in a circular motion.

  • Once the center is firm enough that the liquid won’t run our, use a dough scraper to continue to combine.

  • Knead by hand for 5-10 minutes until the dough is smooth and elastic.  Wrap and let rest at least 30 min.

• Make the Filling:

  • Pulse the nettle in a food processor to finely chop it.

  • Combine all ingredients in a bowl and mix to combine well.  Make sure seasoning is liberal because there isn’t any salt in the pasta dough.

• Make the Ravioli – the fun part!

  • Divide the dough into 6 pieces.  Keep the pieces you are not working with covered, so they don’t dry out.

  • Starting with the widest setting, gradually roll the dough through each number until it reaches the second thinnest setting on your pasta machine.  Dust the sheet with semolina flour as needed to prevent sticking.  You should be able to see your hand through it.

  • I use a pastry bag to pipe my filling, but you use a spoon if you prefer.  Cut the strip in half lengthwise, pipe filling along one strip.  Cover with the other strip and press dough around the filling to remove as much air as possible (a small wooden dowel works great for this).

  • Cut with a pastry wheel and transfer in a single layer to a sheet dusted with semolina.

• Putting it all together:

  • Bring a large pot of salted water to a boil.  Drop the ravioli in and cook for about 4-5 minutes.

  • While the ravioli is cooking, melt the butter in a large saucepan and sauté the sage leaves.

  • Add a few ladles of pasta water to the butter and sage mixture and season with salt & pepper. 

  • Add the ravioli to the sauté pan and continue to cook tossing in the sauce for a about a minute more. 

  • Transfer to a serving bowl and served topped with lots of grated Parmigiano Reggiano!

Stinging Nettle: From Wild Weed to Culinary Star

Despite its prickly reputation, stinging nettle (Urtica dioica) has made a remarkable journey from being viewed merely as a common weed to a beloved ingredient in kitchens around the world. Historically, foragers in rural communities would harvest nettle for both its medicinal properties and its earthy flavor, eventually weaving it into traditional soups, teas, and hearty rustic dishes. Over time, creative chefs discovered that once blanched or cooked, nettle’s sting disappears, revealing tender, vibrant leaves with a taste reminiscent of spinach and cucumber.

What Exactly Is a Stinging Nettle?

Stinging nettle is a fast-growing perennial plant found in many parts of the world, known for the fine hairs on its leaves and stems that deliver a mild “sting” upon contact. Once these leaves are boiled or steamed, the nettles transform into a nutrient-dense green that can be easily incorporated into countless recipes. Italians, in particular, have long cherished nettles—locally known as “ortiche”—for their unique flavor and nourishing qualities, often substituting them for spinach or chard in pasta dishes like tortelli and ravioli.

How Nettles Became a Cooking Ingredient

For centuries, subsistence farming communities relied on wild foods to supplement their diets, and nettles were a convenient, readily available option. Their deep-green color and distinctively “spring-like” flavor made them perfect for adding depth to soups, stews, and fillings. As interest in hyperlocal and seasonal cooking grew, nettles returned to the spotlight: chefs recognized their impressive nutritional profile, and home cooks realized how easy it is to tame the nettle’s bite with a simple blanch in boiling water.

Health Benefits of Stinging Nettle

• Rich in Nutrients: Nettles boast an array of vitamins (A, C, K) and minerals (iron, potassium, calcium), which contribute to everything from bone health to immune support.

• Anti-Inflammatory Properties: Compounds in nettles are linked to reduced inflammation, potentially aiding joint and muscle health.

• Supports Heart Health: Some studies suggest that nettles can help manage blood pressure and circulation, offering cardiovascular benefits.

• May Boost Energy: Owing to their iron and vitamin C content—both key in supporting healthy blood and metabolism—nettles can help combat fatigue and low energy.

By honoring this once-overlooked plant, we not only celebrate a piece of culinary heritage but also showcase how a humble “weed” can elevate our plates with flavor, color, and nutrition. So the next time you spot these fuzzy leaves in your garden or at a local market, don’t let their sting deter you—embrace the nettle’s wildness, and let it bring a fresh burst of spring to your favorite dishes!

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