Nettle Ravioli Recipe How to Make Nettle Ravioli at Home (2024)

Home | Italian | Pasta, Risotto, Gnocchi | Nettle Ravioli

5 from 3 votes

By Hank Shaw

April 21, 2013 | Updated January 04, 2021


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Nettle Ravioli Recipe How to Make Nettle Ravioli at Home (2)

Nettle ravioli are a wonderful way to celebrate the coming of spring.

Stinging nettles are a traditional springtime food wherever they grow. There is a reason for this. Despite their ferocious stingers, stinging nettles are incredibly high in vitamins C, D, iron, potassium, manganese, and calcium. Nettles are unusually high in protein for a green plant, and are usually pretty common in cool, wet weather.

Many, many cultures turn to nettles to break the nutritional privations of winter, when few green things are available. This is what happened in Italy’s alpine regions, among other places.

This recipe is a mashup of two traditional Italian nettle pastas. The pasta itself is a nettle pasta, which when cut into linguini-like strands is called strettine. The filling isfrom the far north of Italy, Alto Adige and Trentino. It’s surprisingly like an Irish colcannon:mashed potatoes with minced nettles — plus a healthy bit of mascarpone cheese to make it Italian.

You’ll want to serve your nettle ravioli simply, with melted butter, a little pecorino cheese, some freshly ground black pepper. Oh, and a white wine, ideally a big one like a white Bordeaux or Cotes du Rhone.

Step by step instructions on making the nettle pasta are here. Here’s how to make the raviolis themselves.

If you are looking for other recipes using stinging nettles, try my nettle pesto, or Scandinavian nettle soup, or German nettle spätzle. And if you want another great ravioli recipe using wild ingredients, I am particularly fond of my mushroom ravioli recipe.

5 from 3 votes

Nettle Ravioli in Nettle Pasta

Once you make your ravioli, you can freeze them for up to a few months before they get too brittle. To properly do this, arrange uncooked ravioli on a baking sheet that has been dusted with semolina or cornmeal. Put the baking sheet into the freezer. When the ravioli have frozen solid, about 2 hours, you can move them to a freezer bag and store that way.

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Course: Appetizer, Main Course, Pasta

Cuisine: Italian

Servings: 6

Author: Hank Shaw

Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 10 minutes minutes


  • 1 batch stinging nettle pasta see below
  • 8 ounces cooked Yukon Gold or other waxy potatoes
  • 4 ounces mascarpone
  • 1 cup blanched stinging nettles about 4 ounces
  • Salt and pepper


  • You will want to start the process by making the pasta. Instructions for doing so are here. While the pasta dough is resting, make the filling.

  • To make the filling, you will need two or three big tong-fulls of fresh nettles to get your 4 ounces. I say tong-fulls because you do not want to pick up fresh nettles, as they will sting you. Thus the name. Get a large pot of water boiling and add a handful of salt. Grab the nettles with tongs and put them into the boiling water. Stir around and boil for 2 minutes, depending on how old the nettles are. Fish them out with a skimmer or the tongs and immediately dump them into a big bowl with ice water in it.

  • Once they are cool, put the nettles in a colander to strain.Get a cloth towel, like a tea towel, and put the nettles in it. Wrap one end of the towel one way, then the other end of the towel the other and squeeze out as much moisture as you can.

  • Chop the nettles finely -- don't use a food processor or you will get a mush. In a bowl, mash the potatoes, mascarpone and nettles into a cohesive paste. Do this by hand, as it is important for the texture. Taste it and add salt and pepper to your liking. If you want, a little nutmeg is good, too.

  • Roll out your pasta dough. Cut the dough ball into 4 to 6 equal pieces. Keep each piece covered in plastic or under a tea towel until you need it. Using a pasta maker, roll the dough into long sheets at least 2 inches wide. Roll them very thin: I go to No. 8, which is the second-thinnest on my Atlas.

  • Lay the sheets down on a work surface (I use a large maple board) and place about a heaping teaspoon of filling on each one, at least 2 inches apart. Cover them with another piece of the dough.

  • As you are laying the second piece of dough down, carefully press it to remove any trapped air. Start from one end of the sheet and work toward the other. It takes practice to do this seamlessly, and I don't always get every raviolo right. Cut each raviolo out with a circle cutteror a wineglass. Of course, you can also use a standard ravioli mold or cut them into squares with a ravioli cutter. When each raviolo is finished, lay it out on a well floured board to dry a bit.Repeat this with the rest of the dough.

  • You can let the ravioli sit out for a couple hours, but for more than that you should refrigerate them. Don't refrigerate for more than 8 hours, though, or the filling will destroy the ravioli. If you need to store them for any length of time, freeze them according to the instructions above.

  • To cook the ravioli, bring a large pot of water to a boil and salt it well; it should taste of the sea. While the water is heating, melt some butter or olive oil in a large sauté pan set over medium-low heat. Add some minced garlic if you'd like. Don't let the garlic brown, though.

  • Boil the ravioli for 2 to 3 minutes, or about 90 seconds after they start to float to the top. Move them to the sauté pan and toss to coat with the butter. Serve at once with freshly ground black pepper and grated pecorino or parmesan cheese.


Serve these ravioli with simple, high-quality butter,fresh ground black pepperand some grated dry cheese. A Tocai Friulano or other big white wine would be an ideal accompaniment.


Calories: 121kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 14mg | Potassium: 209mg | Fiber: 2g | Sugar: 1g | Vitamin A: 563IU | Vitamin C: 7mg | Calcium: 102mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me today!Mention @huntgathercook or tag #hankshaw!

Categorized as:
Featured, Foraging, Italian, Pasta, Risotto, Gnocchi, Recipe

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About Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet’s largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Nettle Ravioli Recipe How to Make Nettle Ravioli at Home (2024)


What happens when you boil stinging nettle? ›

The stinging substance in nettles (formic acid) is neutralized with heat and once it is dried. Cooked nettles can be eaten straight as a vegetable or added to quiches, casseroles, meat pies, egg scrambles, meat loaf, lasagna, etc.

Which part of stinging nettle is poisonous? ›

Stinging nettle has fine hairs on the leaves and stems that contain irritating chemicals, which are released when the plant comes in contact with the skin.

Who should avoid stinging nettle? ›

Avoid stinging nettle if you're allergic or sensitive to nettle or plants in the same family. Avoid if you're pregnant or breastfeeding because there isn't enough information on its safety. Use with caution if you're elderly because of the potential of causing low blood pressure.

Is nettle tea bad for kidneys? ›

Nettle tea benefits the kidneys by increasing urine output and uric acid removal. Because of its anti-inflammatory properties, it improves kidney function and urinary flow. Nettle tea is a natural diuretic that promotes proper fluid flow in the kidneys and bladder, preventing kidney stones from forming.

What are the negative side effects of nettle? ›

Nettle leaves contain many healthy antioxidants, vitamins, and minerals, which means that there may be potential benefits of nettle tea. However, a negative side effect of nettle tea is that a person may develop hives.

What does nettle do for a woman? ›

The chemical compounds in stinging nettle have a variety of health benefits for women. Because of its astringent characteristics, it can relieve unpleasant premenstrual symptoms including cramping and bloating, as well as reduce blood flow during menstruation.

What does cooked stinging nettle taste like? ›

What Does Nettle Taste Like? Nettle tastes like spinach, but a bit punchier. "It's a distinctive taste, characteristic of edible wild plants in general: a bright green note that makes you sit up and pay attention, with a peppery zing.

Is it safe to eat stinging nettle raw? ›

It's the simplest way of getting nettle into your body, but you can also cook it into larger dishes or even apply it topically if you have a skin irritation. Because the stings have to remain firm to cause the irritation, cooking the leaf instantly makes them safe – don't try to eat the leaf raw in a salad or anything.

How do you cook stinging nettle benefits? ›

Young leaves can be used to make curries, herb soups, and sour soups. The root of the stinging nettle is used to treat mictional difficulties associated with benign prostatic hyperplasia, while the leaves are used to treat arthritis, rheumatism, and allergic rhinitis.

Does stinging nettle hurt? ›

Once the sharp point meets skin, chemicals are released and injected to produce that familiar stinging sensation (LeBaron-Botts). Some of the chemicals injected by the stinging nettle include histamine, acetylcholine, serotonin, and formic acid.

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