Wild Herb Ravioli

Ingredients

∙ Serves 6

Produce

• 1 1/2 oz Chickweed or spinach
• 1 oz Garlic greens or chives, wild

Baking & spices

• 1 Salt and freshly ground pepper, Coarse

Oils & vinegars

• 1 tbsp Olive oil

Bread & baked goods

• 18 Egg-roll wrappers

Dairy

• 1/2 cup 2 ounces freshly grated parmesan
• 3 tbsp Butter, unsalted
• 2 oz Ricotta cheese

Other

• 1 ounce deadnettle or henbit tops, including flowers, or spinach, stems removed (1 1/2 cups

DIRECTIONS

1. 1. Melt 1 tablespoon butter in a medium skillet over medium heat. Add chickweed, deadnettle, and wild garlic greens and cook until bright green and softened, about 2 minutes. Transfer to a food processor and pulse until finely chopped. Season with a pinch each of salt and pepper. Transfer to a medium bowl and fold in ricotta and Parmesan with a rubber spatula. Let cool.
2. 2. Place 9 wrappers on a work surface. On each wrapper, mound 4 separate teaspoonfuls of filling in a grid 2 inches from edges. Dip a finger in water and trace a circle around each mound of filling. Place remaining 9 wrappers on top; press to seal. Cut out 36 ravioli with a 2-inch ring cutter.
3. 3. Bring a large pot of salted water to a boil; add oil. Cook ravioli until al dente, 5 to 8 minutes. Drain well. Serve topped with remaining 2 tablespoons melted butter and a sprinkling of Parmesan and garlic greens

source:https://www.marthastewart.com/964318/wild-herb-ravioli?crlt.pid=camp.8ABzIrjINNcd

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