When a weed isn’t a weed
For me the first real sign that spring is on its way is when I see Stinging Nettle start showing up in the garden. I generally get abit in the vegetable gardens because I use horse manure as a slow release fertiliser and because it’s high in nitrogen this is the sign that the levels are high because nettle loves nitrogen.
If you ever wondered if there was something you could do with, there’s a couple things -one you can enjoy for dinner and the other will help your garden be strong, healthy and resilient. I’ll show in this blog the perfect recipe for a lazy Sunday and in my newsletter I’ll show you how to make a tonic to use in your garden.
Nettle Ravioli with Almond Brown Butter Sauce
Serves 4 light lunch or starter
Ingredients for fresh pasta
200grms plain flour
Salt
2 eggs beaten
Method
Weight flour and place onto bench,press a bowl into the centre of the flour and make a well,sprinkle over the salt and then pour in the beaten eggs. Using a fork gently pull in the flour into the centre mixing together till all the flour is all incorporated. Once roughly mixed together knead for 5mins or till you have a smooth dough Wrap and stand in the fridge for 30mins to rest.
Ingredients for nettle filling
500grms fresh washed nettle
1/4 blanched almonds
2 garlic cloves
salt/pepper
1/2C soft herbs-mint parsley coriander
1Tbsp lemon zest
Method
Place all ingredients into blender and blend to a rough mix, check seasoning (I would recommend going a little heavy handed as the flavour will be flat without it) Set it aside while you roll the pasta.
Next step does need to be complicated, if you have a pasta machine great!!! But if you don’t with some time and patience it will be fine. Just take your time to roll out each sheet.
Divide the ball into 1/4 and roll out thin,till you can just see a shadow of you hand when you lift it to the light. Lay on a lightly floured bench,fold it in half and mark where the fold sits. Relay again and place 1 tsp along the sheet about 10/15cm apart till you reach the fold,brush off any excess flour then fold over the remaining pasta.
Using a cupping motion press the lid around each mound of nettle purée,pressing quite firmly. What you wanting to do is press any air out,if there any left the ravioli may burst open while cooking.
Set aside on a lightly flour board while you continue on with the rest.
Once you are ready, set a large pot of water with enough salt in it that tastes like the sea onto boil.
While the water is coming to the boil in a pan melt 150grm butter. On a medium heat melt the butter till it started to bubble,what you will be seeing is the separation of the pure butter from the milk solids and as it continues to cook those milk solids till start to brown this will take about 5mins-take it as far as you dare but don’t burn it. To stop this from continuing to cook add juice of 1/2 lemon and remove from the heat. Leave butter sauce while you cook the pasta.
In the pot of boiling water gently add in the ravioli, if you pot isn’t large enough to cook all the pasta at once do it in stages as they don’t take long to cook and can easily sit while you cook the remaining.
Add pasta to the butter sauce, sprinkle in toasted almond and chopped parsley and very gently toss thru sauce.
Serve ravioli and spoon over the remaining pan juices onto the tasty parcels.
Comments