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Filling 3/4 of dough eggs:

250 gr. nettles boiled (about 500-600 gr. of fresh nettles)

350 gr. ricotta

100 gr. Parmesan

q.s. milk

Step 1:

Gather the nettles (only the leaves at the top, are more tender and fresh) in a field away from the smog and using latex gloves !!!

Step 2:

Clean, wash and cook the nettles steam. In this way they will be more dry and do not get wet the pasta.

Step 3:

Once chopped cooked and add them to the ricotta and Parmesan.

Season with salt and put it in a pastry bag.

If the mixture becomes too hard to add 1 or 2 tablespoons of milk.

Step 4:

Roll out the dough, cut the 3/4 cm square. and stuff them with the filling.

Step 5:

How to pack tortelloni.

Step 6:

Cook in boiling salted water for 3-4 minutes.

In a pan heat a little 'oil with sage. Transfer Here tortelloni into the pan and cook them with a little 'cooking water until completely cooked. Remove from heat and stir in the Parmesan.

PS: you can replace the seasoning to taste: butter and sage or a light tomato sauce. Still remain on delicate tastes for not covering the nettle flavor.

<p>Are nettles available at the market or do you only gather them wild? Nice instructable!</p>
Dear World630, I'm sorry for the delayed response.<br>In Italy the nettles are not available to the market but only in nature...in other countries I don't know. Where are you from?<br><br>Best regards<br>Cristina <br>(Ortolandia e Goloseria)

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