Tortellini with nettles, parmesan and pine nuts


For the tortellini

  • 240 g of t00 flour (or, failing that, t45)
  • 60 g fresh nettles
  • 2 eggs + 1 yolk
  • 1/2 tablespoon(s) olive oil
  • 1 pinch of fleur de sel

For the stuffing

  • 20 g chopped pine nuts
  • 60 g grated parmesan
  • 200g ricotta
  • a little crème fraîche to bind

For nettle oil

  • 20 cl of olive oil
  • a few nettle leaves

To serve

  • 20 g pine nuts


  1. Prepare the pasta. Wash the nettles and strip them, protecting your hands with gloves. Immerse them in boiling salted water for 1 minute. Rinse them in cold water, wring them out well. Mix them with the olive oil, whole eggs and yolk. Place the flour in a bowl and make a well in the center. Pour in the nettle mixture, then follow the rest of the steps in the basic egg pasta recipe to form strips.

  2. Mix all the stuffing ingredients. Transfer it to a piping bag. Cut squares from the dough strips. Place a round of stuffing in the center of each of them. Form tortellini.

  3. Mix the 20 cl of olive oil with the nettle leaves. Filter. Roast the remaining pine nuts dry in a pan. Bring salted water to a simmer in a large saucepan and add the tortellini. Remove them after 2-3 minutes using a slotted spoon and place them on plates. Drizzle with nettle oil, sprinkle with pine nuts and serve.

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