Reviews (1)        Add Rating & Review     75 Ratings   5 star values:        19    4 star values:        21    3 star values:        23    2 star values:        8    1 star values:        4                Martha Stewart Member     Rating: Unrated       04/06/2014   I made the wild herb ravioli Could not find the egg roll wraps and replaced them with lasagna sheets, folding one sheet over after filling with ingridients all worked out very nice thanks great recipe

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Gallery Wild Herb Ravioli Credit: David Malosh Recipe Summary prep: 40 mins total: 45 mins Servings: 6 Yield: Makes 36 ravioli

Ingredients Ingredient Checklist 3 tablespoons unsalted butter, divided 1 1/2 ounces chickweed or spinach, stems removed (2 cups) 1 ounce deadnettle or henbit tops, including flowers, or spinach, stems removed (1 1/2 cups) 1 ounce wild garlic greens or chives, cut into 1/2- to 1-inch lengths (3/4 cup), plus more for garnish Coarse salt and freshly ground pepper 2 ounces ricotta cheese (1/4 cup) 2 ounces freshly grated Parmesan (1/2 cup), plus more for sprinkling 18 egg-roll wrappers (about 8 inches square) 1 tablespoon olive oil

Gallery Wild Herb Ravioli Credit: David Malosh

Recipe Summary prep: 40 mins total: 45 mins Servings: 6 Yield: Makes 36 ravioli

Wild Herb Ravioli      Credit: David Malosh

Wild Herb Ravioli

Credit: David Malosh

Wild Herb Ravioli

Recipe Summary prep: 40 mins total: 45 mins Servings: 6 Yield: Makes 36 ravioli

Recipe Summary

prep: 40 mins total: 45 mins

Servings: 6 Yield: Makes 36 ravioli

prep: 40 mins

total: 45 mins

prep:

40 mins

total:

45 mins

Servings: 6

Yield: Makes 36 ravioli

6

Makes 36 ravioli

Ingredients

Ingredients

  • 3 tablespoons unsalted butter, divided 1 1/2 ounces chickweed or spinach, stems removed (2 cups) 1 ounce deadnettle or henbit tops, including flowers, or spinach, stems removed (1 1/2 cups) 1 ounce wild garlic greens or chives, cut into 1/2- to 1-inch lengths (3/4 cup), plus more for garnish Coarse salt and freshly ground pepper 2 ounces ricotta cheese (1/4 cup) 2 ounces freshly grated Parmesan (1/2 cup), plus more for sprinkling 18 egg-roll wrappers (about 8 inches square) 1 tablespoon olive oil

Directions

Melt 1 tablespoon butter in a medium skillet over medium heat. Add chickweed, deadnettle, and wild garlic greens and cook until bright green and softened, about 2 minutes. Transfer to a food processor and pulse until finely chopped. Season with a pinch each of salt and pepper. Transfer to a medium bowl and fold in ricotta and Parmesan with a rubber spatula. Let cool.

Place 9 wrappers on a work surface. On each wrapper, mound 4 separate teaspoonfuls of filling in a grid 2 inches from edges. Dip a finger in water and trace a circle around each mound of filling. Place remaining 9 wrappers on top; press to seal. Cut out 36 ravioli with a 2-inch ring cutter.

Bring a large pot of salted water to a boil; add oil. Cook ravioli until al dente, 5 to 8 minutes. Drain well. Serve topped with remaining 2 tablespoons melted butter and a sprinkling of Parmesan and garlic greens.

Reviews (1)

 Add Rating & Review     75 Ratings   5 star values:        19    4 star values:        21    3 star values:        23    2 star values:        8    1 star values:        4        

   Martha Stewart Member     Rating: Unrated       04/06/2014   I made the wild herb ravioli Could not find the egg roll wraps and replaced them with lasagna sheets, folding one sheet over after filling with ingridients all worked out very nice thanks great recipe

Reviews (1)

Add Rating & Review     75 Ratings   5 star values:        19    4 star values:        21    3 star values:        23    2 star values:        8    1 star values:        4

Add Rating & Review

75 Ratings 5 star values: 19 4 star values: 21 3 star values: 23 2 star values: 8 1 star values: 4

75 Ratings 5 star values: 19 4 star values: 21 3 star values: 23 2 star values: 8 1 star values: 4

75 Ratings 5 star values: 19 4 star values: 21 3 star values: 23 2 star values: 8 1 star values: 4

  • 5 star values: 19 4 star values: 21 3 star values: 23 2 star values: 8 1 star values: 4

    Martha Stewart Member     Rating: Unrated       04/06/2014   I made the wild herb ravioli Could not find the egg roll wraps and replaced them with lasagna sheets, folding one sheet over after filling with ingridients all worked out very nice thanks great recipe

    Martha Stewart Member

    Rating: Unrated 04/06/2014

I made the wild herb ravioli Could not find the egg roll wraps and replaced them with lasagna sheets, folding one sheet over after filling with ingridients all worked out very nice thanks great recipe

Rating: Unrated

All Reviews for Wild Herb Ravioli

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Wild Herb Ravioli

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest