Ravioli with Ricotta and Nettles

Serve 6

Arrange the flours on a pastry board and break the eggs inside. Knead initially with a fork, then continue to knead by hand until the dough is smooth and homogeneous. Leave it to rest for about an hour in a cool, dry place wrapped with cling film  to prevent it from drying out. Meanwhile, prepare the filling, in a bowl mix the ricotta, 100 g. of parmigiano reggiano cheese , the nettle leaf cream, salt, pepper and the breadcrumbs. Roll out the egg pasta dough in thin sheets. Divide it into two strips of about 10 cm wide, arrange a small portions of filling on one strip, living some space in between, then overlap the other so that the two sheets come together.Cut out 4 x 4 cm squares with a pastry cutter. When the ravioli are ready, cook them immediately in boiling salted water and sautè them with melted butter, a sprinkle of Parmigiano Reggiano and garnish with poppy seeds.

Use gluten free flours and breadcrumbs