Wild grass and sheep ricotta ravioli with melted butter and sage

Wild grass and sheep ricotta ravioli

Spring is coming and a shy sun is poking out of the clouds. Reinvigorated by the sunny weather we decided to go out for a walk along the Thames. Michele is a bit obsessed with foraging wild food and when he goes out for a walk he usually brings with him a pocket guide called “Food for free”. This book lists the most common edible plants you can find in the wild (in England) with pictures, descriptions and a some recipes.

To be honest March does not offer much, because spring has not yet arrived and most berries and mushrooms won’t grow until the summer but it is the perfect month for nettle and some other species of wild grass. In facts, nettle has just started to sprout and the young and tender leaves are perfect for soups, risotto or, as in this case, for a ravioli filling.

Today on top of nettles we also collected goosegrass and some dandelion leaves so we decided to make hand made ravioli with a filling of nettles and wild grass and a sheep milk ricotta bought at the Sunday organic market.


Ingredients for the pasta (for four):

300 g 00 flour
3 eggs
1 teaspoon extra-virgin olive oil

Ingredients for the filling:

200 g sheep ricotta
200 g wild grass (nettle, groosegrass and dandelion)
2 eggs
3 tablespoon parmesan cheese
1 teaspoon salt
1 teaspoon nutmeg

Ingredients for the sauce:

2 tablespoons butter
15 sage leaves

Sift the flour on a working surface and make a hole in the middle (i.e. the fountain). Place the eggs and the oil in the hole and gradually incorporate the flour with the eggs. Knead the dough with your hands for 20 minutes, until you have obtained a homogeneous and firm dough, if it is too wet add some flour.  Leave to rest for at least half an hour.

In the meantime prepare the filling. Carefully wash the grass and then boil it for 10 minutes. Drain and squeeze it with your hands to remove the water. In a bowl beat the eggs, the grated parmesan and nutmeg using a fork. Then add the ricotta and the boiled wild grass and mix together until you have obtained a homogeneous mixture.

Take the dough and roll it until you have obtained a thickness of 1 or 2 mm. On half of the dough place small balls of the filling (one teaspoon each) 1 or 2 cm far from the edge and from each other. Then cover these little balls with the other half of the dough and press the edges and the space between each ball in order to carefully close the edges of each ravioli. Cut the ravioli using a pastry wheel.

Bring a large pot of water to the boil, add a tablespoon of salt and cook the ravioli for one minute after they rise to the surface. In a small pan melt the butter with the sage leaves and cook utile the leaves are crispy. Serve the ravioli on a plate and season with the butter and sage sauce.

Buon appetito!

Wild grass and ravioli

This entry was posted in cheese, Foraging, Pasta, Primi, Vegetarian and tagged , , , , . Bookmark the permalink.

5 Responses to Wild grass and sheep ricotta ravioli with melted butter and sage

  1. Annina says:

    bella eugi! mi hai risolto il dubbio di una vita: come si dicesse “salvia” in inglese!
    qui gli hollandici non capiscono mai, e io ho provato mille volte a cercare di fargli capire il concetto di “burro e salvia”, ma alla descrizione di una foglia pelosa si arrendevano sempre. Il tuo blog aprirà orizzonti inaspettati a chi s’impaurisce alla vista di una soffice foglia pelosetta! grazie! tra l’altro la salvia mi cresce qui in giardino…che goduria!

  2. Ciao Annina! Che bello sentirti!
    Brava brava fa vedere a quegli hollandici come si mangia! Probabilmente avrai tante altre erbette in quel giardino degli gnomi, forse tutto il necessario per la ricetta…chissa’. Baci e a presto (speriamo!).

  3. Edda says:

    I love ravioli and these are a great, delicious classic!

  4. Misty says:

    Insåg precis att det var typ 100 år sen jag tittade in hos dig. Gjorde slag i saken och tog en titt bara för att mötas av det jag är van att mötas av: fasktnaista bilder!Kram Annica

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