Royksopp Follow My Ruin

ravioli with nettles, originally uploaded by fugzu .

been years since I wanted to try them ... because in these days our greenhouse is a nice lush field of nettles and fresh, I put the thick gloves and picked up a ciotolone tops, shoots.

INGREDIENTS
(6 persons)

BROWSE
4 eggs
360-400 gr flour 00 Spadoni special homemade pasta


FILLING 350 gr ricotta cheese 1 egg

170 gr grated Parmesan
100 g boiled nettles and squeeze 2 tablespoons


SAUCE very abundant LABNA

a spoon flour 1 tablespoon butter milk

little cooking water
Any remaining stuffing of

PROCEDURE

Pick up (with gloves) a big bowl of salad bits of nettles, wash and boil in water for a few minutes.

Drain and, after being squeezed, let them cool. REMEMBER THAT IN THE KITCHEN
NETTLES volume decrease MUCH MORE 'OTHER Green leafy vegetables.

Knead the dough and leave to rest in a bowl on a platter for about 30 minutes.

Prepare the filling by mixing the ricotta with one egg, Parmesan and nettles lessate.
Non ci sarà bisogno di tritarle perchè sono molto molli.
Se il parmigiano è buono non ci sarà bisogno di salare o aggiungere altro.

Stendere le sfoglie molto sottili e con l'aiuto di una rotellina tagliatele a metà per il lungo e poi a quadrati.

Mettete un cucchiaino di ripieno per ogni quadrato e poi piegate a metà, fate pressione e sigillate con i rebbi della forchetta.

Posizionate i ravioli su vassoi di cartoni spolverati con poca farina.

In un pentolino fate sciogliere il burro, aggiungete la farina, mescolando velocemente aggiungete un po' di latte.
Unite quindi il formaggio yogurt (LABNA) and the surplus of filling still warm over low heat.
Stretch with a little 'cooking water to reach the consistency you want.

Cook the ravioli in boiling salted water and toss with the sauce labna.

CONSIDERATIONS

really excellent, fortunately I thought I had collected a quantity of nettles than necessary: \u200b\u200bI wanted then frozon as you would with spinach.
I finally got a handful of nettles and I could not paint as I wanted the sauce adding a little 'nettle also to it.

This sauce invented there and then to use what was in the refrigerator but also to enhance and not to cover mild taste and particular nettle, it was a winning idea.

Labna The greek yoghurt is nothing but salted and left to drain for at least 24 hours turns into a Philadelphia cheese-like, slightly sour and much better flavor.

The sour note is perfectly in keeping with the rough nettle.

If you can make a larger quantity of stuffing, or even nettles boiled in the sauce will arrive at perfection.