Ingredients
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
Preparation
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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.
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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.
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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.
