Nettle Ravioli with Parmesan and Parsley

Ravioli dough Knead all the ingredients together until compact and smooth. Wrap the dough in plastic wrap and rest in the refrigerator until further use.

Fold the butter in a frying pan, add the shallots, the cleaned nettle leaves and the garlic and cook for a few minutes until soft. Then pour into a sieve, cool and drain. Mix the nettle mixture with the curd cheese and Parmesan, season with salt, pepper, grated nutmeg and/or cardamom.

Roll out the ravioli dough to about 4 to 5 mm thick and cut out circles. Place small portions of the filling, a teaspoon at a time, in the center of each of the cut-out shapes, brush the edge with egg white, fold over the center and press the edge well with your fingers. Cook the ravioli in boiling hot salted water until cooked through, about 5 minutes.

In a small saucepan, heat butter until light brown. Drizzle the butter over the ravioli arranged on plates, sprinkle with freshly grated Parmesan cheese and chopped parsley. Serve with green salad.

Commonly, stinging nettle is mistakenly considered a useless weed. I appreciate its young leaf tips not least as a vitamin-rich as well as aromatic alternative to spinach.

Tip: Did you know that one bowl of spinach covers about 50 percent of your magnesium needs?

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