Nettle and Ricotta Tortellini

Serves 4 , Takes 2+ hours

This meal is perfect for a spring/ summer date. Going out to collect the nettles and then cooking together. This is definitely not a quick meal!

When collecting the nettles, use gloves, make sure the nettles are not next to a road, and not low to the ground. Go for fresh looking, big leaves. Before using in cooking – give them a good rinse, soak in salt water for 20 mins and then rinse again.


For the pasta:

200g 00 flour

50g semolina

150ml water

1.5 tbsp olive oil

For the ricotta:

250g cashews, soaked for at least 2 hours or boiled for ten mins

1 clove of garlic

1 tbsp nutritional yeast

1 tsp salt

2 tsp apple cider vinegar

2 tbsp water

+ 200g nettles (leaves only)

+ optional additions to serve e.g. pickled beetroot/ basil/ roasted pepper


Combine the pasta ingredients to form a dough and knead for about 5 minutes, until the dough is smooth and springy. Cover and rest in the fridge for 1 hour.

Make the cashew ricotta: blend all the ingredients, add a splash more water if your blender needs it.

Blanch the nettles in boiling stock for 2 minutes. Remove the nettles with a slotted spoon and squeeze out the water. Keep the stock- we will use this to cook the pasta later.

Chop the nettles and mix this into two thirds of the ricotta to form the pasta filling. (Save some ricotta for serving).

Roll out your pasta – I would recommend using a pasta machine if you can. You want to roll the pasta until it is thin enough that you can faintly see the colour of your skin through it. On a pasta machine this is up to level 6.

Cut the pasta sheets into even squares.

To shape the tortellini: Place 1 tsp of filling into the centre of the square, fold it diagonally so that you have a triangle, press around the edge to seal it. Bring the long ends together and around the filling and press so that they stick together. You may need to use some water on your fingers to get it to stick.

For a visual representation of the method:

Re-boil your stock and boil the tortellini for 4 minutes. Be gentle when putting the pasta in and out of the water to prevent any burst pockets.

To serve: Lay the tortellini on top of some spreaded ricotta, you can also add things to the ricotta at this point. I blended in some pickled beetroot for a pink colour and earthy flavour, you could also blend in basil or roasted peppers or anything you like really. Drizzle some olive oil over the top and grate over some cheese.

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