Nettle Ravioli My Way

Toast the pine nuts briefly in a little olive oil, being careful not to burn them. Remove from the frying pan, in the same oil sauté the spinach leaves. Then add the nettle. Sauté everything briefly until soft.

Coarsely chop the pine nuts and currants. Once the leaves have collapsed, mix the ricotta with the pine nuts and currants, add and mix well. Season well with salt and freshly ground pepper (if too thick, thin with a tiny bit of whipped cream).

Roll out the ravioli dough to a thickness of one mm and cut out rounds of about 8 cm in diameter. Cover half of the rounds with the spinach and nettle mixture. Brush the edges of the dough with egg white and place a second rondelle on top. Press the edges well to smooth. Place on a floured kitchen towel until all ravioli are filled.

Draw in simmering salted water for 6-8 min.

Briefly sauté the origano leaves in the butter until soft. Lift the ravioli out of the water, drain and arrange on warmed plates.

Pour the origano butter over them and sprinkle with the Sbrinz.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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