Nettle & Garlic Ravioli with Rosemary Browned Butter

Nettle Ravioli with Rosemary Browned Butter
adapted from Langdon Cook: Fat of the Land
[Printable recipe]
Serves 6-8

Fresh pasta based on Marcella Hazan's recipe:

2 cups unbleached all-purpose flour
4 large eggs
1 tsp milk

Combine flour, eggs, and milk in the food processor, pulsing until the dough begins to form a ball and pull away from the sides of the processor bowl. 

Remove the dough from the machine and knead on a lightly floured surface, adding flour until the dough is no longer sticky.  Continue kneading until the dough is smooth and elastic, at least 8-10 minutes.


Refrigerate the dough while you make the filling.

Filling:
1/4 cup cream cheese
1 egg

1 1/2 cups stinging nettle & green garlic paste (or blanched stinging nettles that have been chopped in the food processor); you may also substitute 10 oz chopped spinach and 1-2 cloves of minced garlic
15 oz full-fat ricotta cheese
1/2 cup grated parmesano reggiano
1/2 tsp salt
1/4 tsp grated nutmeg

Whipp egg and cream cheese together in a large bowl until smooth.  Add remaining ingredients and stir until thoroughly combined.

After retrieving the pasta dough from the fridge, roll it into a log and cut it into 12 equal parts. Flatten each part into a rough square, and feed into your pasta roller, starting at 1 and finishing at 6.

Lay one layer of dough out on a lightly floured surface.  Using a melon baller or small ice cream scooper, scoop filling onto the pasta in reasonable intervals.  Cover the pasta and filling with another layer of dough, pressing the dough down between scoops of filling.   Trim the ravioli with a fluted pasta wheel or knife, being sure to press down the dough thoroughly between each dumpling.

Bring a large pot of water to a rolling boil   Add salt and cook ravioli in batches, removing from the water when the pasta floats and the pasta is cooked (3-4 minutes). Remove to a warm plate with slotted spoon.

Rosemary Browned Butter:
1 stick salted butter
5 T rosemary leaves

Melt butter in small saute pan over medium heat. When the butter has melted, add rosemary leaves. Stir the butter and rosemary.  The butter will begin to foam, and then you'll begin to see a hint of brown in the oil beneath the foam.  As it browns, turn off the heat and pour the sauce over the cooked ravioli. 

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