Seasonal Foods: Nettle Ravioli

March 23, 2014

Spring is the season we foragers have been waiting for. Nettles are coming up  everywhere, and these fresh spring greens make the perfect addition to pasta dishes. 

Hank Shaw, of Honest Food, makes these beautiful ravioli, as bright in color as they are in flavor. 

Nettle Ravioli

1 batch stinging nettle pasta (see below)

2 cooked Yukon Gold or other waxy potatoes, about 8 ounces

4 ounces mascarpone

4 ounces blanched stinging nettles, about a cup

Salt and pepper

For full instructions, including gorgeous photos of every step, jump directly to Honest Food. 

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