Nettle Ravioli with Butter and Sage (Ravioli all'Ortica con Burro e Salvia)

Pasta can be stuffed with almost any combination of vegetables, cheeses, meats and seasonings, but the most common filling in Tuscany is a mixture of soft ricotta cheese and finely chopped cooked greens. In the lush hills of the Casentino, north of Arezzo, ravioli are filled with the leaves of stinging nettles, a weed that grows wild throughout Tuscany, or more commonly with spinach or Swiss chard. Nettles are an extremely nutritious green with a faint tangy flavor. The best time to collect nettles is during spring and summer. Choose the smaller, tender upper leaves of the plant, being careful to wear gloves when handling them.
Average Customer Rating:
4 out of 5
4
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Nettle Ravioli with Butter and Sage (Ravioli all'Ortica con Burro e Salvia)
Review 1 for Nettle Ravioli with Butter and Sage (Ravioli all'Ortica con Burro e Salvia)
4 out of 5
4 out of 5
Kathye
East Coast of US
January 20, 2011
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
Buttery and satisfying!
January 20, 2011
This is a great recipe for a warm, buttery, tender ravioli. I used Swiss Chard that I had gently sauteed and dusted the ravioli with Parmigiana for a beautiful finish. Homemade ravioli is so easy and can be made ahead so all you need to do is make your sauce while the water boils for your ravioli, which cooks very quickly....dinner is ready is just a few minutes. Enjoy!!