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21 responses to “Nettle Ravioli”

  1. Steve

    Great idea. We have plenty of nettle and this will add to our recipes. My wife dries the nettle and makes tea to help with allergies at this time.

  2. Angela

    I’ve been meaning to make this, the nettles round where I live are au point, right now, young and tender, and every day on my walks I think about making something like this…..time for action!

  3. Christopher Faust

    Exceptional. Thanks Hank. Nettles represent one of those ingredients that can be quintessential to every spring-time dish. Making pasta with, and ravioli to boot, is truly inspiring.

  4. Marsha

    Yummmm these look good and the bright green is the epitome of Spring! Ours will be ready in about a week. I’m not so sure about the potatoes, but I’m definitely making these with homemade ricotta inside. Thanks for the tip!

  5. Cook In / Dine Out

    Those ravioli look delicious. When you use fresh nettles, do you ever have problems cleaning them? Last year, I bought a bunch of nettles from a farmers market and when I got them home to start cooking with them, they were so covered with little bugs that I ended up tossing them, since, after multiple rinsings, it was clear I wasn’t going to get them clean. Haven’t tried buying them again since then.

  6. Bob Nims

    Do you use just the leaf or the stem?

  7. Andrea Mynard

    These look great. I’ve been cooking nettles lots and mixing with ricotta as a pasta filling but I really like the look of your mascarpone and potato version.

  8. Irina @ wandercrush

    Brilliant! It’s nettle season and I’ve been dying to go forage. What a lovely and creative recipe.

  9. Adam


    We made this recipe this past Sunday and really enjoyed it. After cutting the circles of ravioli, we collected the extra edges of dough into one mass and put them in the refrigerator in plastic. We took it out of the fridge last night and let it get closer to room temp over the course of two hours (it was chilly and rainy in Seattle this week) before rolling it out on the thinnest setting of our pasta machine and cutting into lasagna sheets. I layered the four sheets with dandelion greens, chard, asparagus, ricotta, parmigiana, and a garlic porcini cream sauce. It turned out wonderfully. Thank you for all your suggestions on uses for nettles.


  10. Abi

    Is it possible to wind up with a slightly bitter taste in a nettle dish due to using the wrong part of the nettle or improper blanching or something? I made the nettle soup posted on Simply Recipes (, and it’s lovely but there’s an odd bitterness to it. I figured I’d ask you Hank, since she references you on her site and you’d probably know more about nettles. Could I have done something wrong with the nettles to cause the bitter bite? Thanks for everything you do here.

  11. Abi

    Ok, thank you so much for the advice. I did pick them myself, and yes they are definitely nettles – very assertively nettles, in fact. The soup’s slight bitter edge must have come from one of the other ingredients. I’ve never cooked with nettles before, so I needed a hint. Thanks again; I greatly appreciate your site.

  12. Hilda

    I’m looking forward to my patch of nettles appearing if spring ever comes. Thanks for the recipe and great pictures.

  13. Aqiyl Aniys

    Your ravioli looks so delicious. I haven’t had nettle before but I have been researching and I want to try it, especially in this recipe.

  14. Denise

    It seems like the more I look at springtime recipes the more snow we have been getting in the mountains (which is by no means a bad thing!) – I will have to stow this one away for someday soon, thanks for sharing!

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  18. Elise

    Bitterness from nettles may come from using more mature leaves. Best to use the most tender leaves and to pick the nettles before they start to bolt.

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