This is essentially ravioli stuffed with nettles. (ortica in Italian)
Stinging nettles really do sting - but only BEFORE being cooked. Before they were cooked, we carefully rinsed them, using tongs to transfer them from place to place. After they had been steamed for about a minute, it was completely safe to touch them.
Saute some onions, then add the steamed nettles. Season with chicken stock powder (or salt) and pepper.
Cut fresh pasta into squares and cook til al dente. Toss the pasta squares in a little browned butter. Put a square on each plate and spoon some nettle mixture overtop. Add a little grated cheese (we used Ilha branca). Place another pasta square on top. Spoon on more nettle mixture. Top with pasta square and cream sauce (bechamel). Scatter grated parmesan overtop and garnish with fresh herbs.
We served the pasta with green beans and a grilled pork chop, garnishing the plate with parsley, thyme and summer savoury from the garden.
pasta garnished with parsley
pasta garnished with summer savoury
