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.
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