Nettle Ravioli with Fondue

Nettle ravioli with fondue is a delicious dish that combines the rustic taste of nettles with the creaminess of the fondue. Below you will find the ingredients and procedure to follow.

Ingredients

For the pasta:

• 200g of “00” flour
• 2 large eggs
• A pinch of salt

For the nettle filling:

• 200g of young and fresh nettles
• 100g of ricotta
• 30g of grated Parmesan cheese
• Salt and nutmeg to taste
• 1 clove of garlic

For the fondue:

• 150g of Fontina cheese
• 50ml of milk
• 20g of butter
• Salt and pepper to taste

Preparation

1. Start by preparing the pasta. Arrange the flour in a fountain-like shape on a work surface, break the eggs in the center, and add a pinch of salt. Knead until you have a smooth and elastic dough, then cover with a cloth and let it rest for about 30 minutes.
2. For the filling, clean the nettles by removing the stems and boil them in boiling water for about 1 minute. Drain and squeeze well to remove excess water. In a pan, lightly fry the garlic in a little oil, add the chopped nettles, cook for a few minutes, and then let cool.
3. In a bowl, mix the nettles with ricotta, Parmesan, salt, and a grating of nutmeg until you have a homogeneous filling.
4. Roll out the pasta into thin sheets, place small amounts of filling spaced apart, and cover with another sheet of pasta. Seal the edges well and cut out the ravioli using a pastry wheel.
5. For the fondue, cut the Fontina into small pieces and melt it in a pan with the milk and butter over low heat, stirring until smooth. Season with salt and pepper to taste.
6. Cook the ravioli in plenty of salted water for about 3-4 minutes or until they float to the surface, then drain them gently.
7. Serve the hot ravioli with the fondue poured over the top.

Curiosity

Nettles, despite their reputation as a noxious weed, have been used for centuries in folk cooking in many parts of the world for their nutritional and health properties. They are rich in vitamins and minerals and, once cooked, lose their characteristic sting. This dish is a perfect example of how culinary traditions can transform simple ingredients into real delicacies. Bon appétit!