Thursday, May 17, 2012

Nettle Ravioli, Revisited

Remember how last year I made nettle ravioli?  With rye pasta, and nettles on the inside?  Well, I'm in the mood to mix things up a bit.  This time, the nettles are on the outside!

I made half a batch of pasta dough: half a pound of flour, 2 eggs, 1 T. olive oil and 39 g frozen nettles.

The nettles were thawed then pureed with the oil and the eggs, mixed with the flour and the dough was allowed to rest for about 15 minutes.  After that, I rolled it out.  Initially I was just going to make fettucini, but then I changed my mind and mixed up a quick filling of grated parmesan, grated mixed italian cheese, cream cheese, and 2 eggs.  Instead of using the ravioli press, I used the cutter I got for Christmas.  The shapes are all a little wonky, but that is OK.  They won't win any beauty contests, but I think they will taste fabulous!
Now, what to serve them with?  Any suggestions?

Update:  Clam sauce!  And it was AWESOME!  The 7 year old ate it all up, with just butter and cheese, and declared it the best ravioli ever (and that's saying something, isn't it?).
To make the sauce: half a pound of chopped clams, 1/4 cup butter, spoonful of minced garlic, plus pepper, oregano and basil, simmered until the clams were cooked.  Super, super easy!

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