Ravioli with weeds
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Flour |
| 4 | Eggs | |
| Silver beet; beet leaves, | ||
| ; chicory leaves, | ||
| ; borage, dandelion | ||
| ; leaves, nasturtium | ||
| ; leaves, any edible | ||
| ; week, parsley, | ||
| ; chervil (optional), | ||
| ; sorrell, all or any | ||
| ; of the above, any | ||
| ; green thing - a | ||
| ; bundle rather than | ||
| ; a bunch. | ||
| 400 | grams | Ricotta cheese; (or cottage cheese) |
| Pepper and nutmeg - lots! | ||
| Grated parmesan | ||
| 150 | grams | Butter |
| 1 | Handful sage leaves | |
| A little olive oil | ||
Directions
PASTA INGREDIENTS
FILLING INGREDIENTS
SAUCE INGREDIENTS
Mix the flour and eggs.
Add a bit of water, if required to make stiff dough.
Roll out very thinly with a rolling pin (takes a while), or use a pasta machine to make two equal size sheets.
Put blobs of weed mixture (large teaspoons) on one sheet, cover with other sheet, and cut around each blob with a pastry cutter.
Should be about 4-5cm across round or square.
Boil them until they float, drain.
Filling Ingredients:
Discard the tough part of the leaves and then blanch.
Chop it all up very small, and mix with ricotta.
Add a handful of grated parmesan, and the pepper and nutmeg, Sauce Ingredients:
Melt butter with sage leaves and oil, let it burn slightly so leaves are a bit crispy.
Pour over the ravioli (with leaves).
Serve
Converted by MC_Buster.
Per serving: 963 Calories (kcal); 49g Total Fat; (46% calories from fat); 30g Protein; 99g Carbohydrate; 320mg Cholesterol; 452mg Sodium Food Exchanges: 6½ Grain(Starch); 2 ½ Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.