| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Consuming, Passions | 4 | Servings | |
INGREDIENTS
| 4 | c | Flour |
| 4 | Eggs | |
| Silver beet, beet leaves | ||
| chicory leaves | ||
| borage dandelion | ||
| leaves nasturtium | ||
| leaves any edible | ||
| week parsley | ||
| chervil optional | ||
| sorrell all or any | ||
| of the above any | ||
| green thing – a | ||
| bundle rather than | ||
| a bunch. | ||
| 400 | g | Ricotta cheese, or cottage |
| cheese | ||
| Pepper and nutmeg – lots! | ||
| Grated parmesan | ||
| 150 | g | Butter |
| 1 | Handful sage leaves | |
| A little olive oil |
INSTRUCTIONS
Mix the flour and eggs. Add a bit of water, if required to make stiff dough. Roll out very thinly with a rolling pin (takes a while), or use a pasta machine to make two equal size sheets. Put blobs of weed mixture (large teaspoons) on one sheet, cover with other sheet, and cut around each blob with a pastry cutter. Should be about 4-5cm across round or square. Boil them until they float, drain. Filling Ingredients: Discard the tough part of the leaves and then blanch. Chop it all up very small, and mix with ricotta. Add a handful of grated parmesan, and the pepper and nutmeg, Sauce Ingredients: Melt butter with sage leaves and oil, let it burn slightly so leaves are a bit crispy. Pour over the ravioli (with leaves). Serve Converted by MC_Buster. Per serving: 963 Calories (kcal); 49g Total Fat; (46% calories from fat); 30g Protein; 99g Carbohydrate; 320mg Cholesterol; 452mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1205
Calories From Fat: 536
Total Fat: 60.9g
Cholesterol: 341.5mg
Sodium: 1382.1mg
Potassium: 522.1mg
Carbohydrates: 106.9g
Fiber: 6g
Sugar: 5.4g
Protein: 55.1g