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.

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