Instructions: After carefully picking your stinging nettles and borage leaves wash them welt in water and then plunge them into boiling salted water for 30 seconds. This will wilt the leaves and will take away the sting (dont be tempted to cook them for too long).

Drain them in a colander arid remove any excess water by squeezing them in a teatowel.

Roughly chop and put into a semiwarm thick bottomed pan with the olive oil butter garlic and marjoram.

Cook gently seasoning as you go and adding the nutmeg to taste.

After a couple of minutes it should be tasting very flavoursome.

Remove from the heat and allow to coot.

Once the nettles and borage have cooled fork in your ricotta add the final seasoning and parmesan to taste and toss gently.

Fill the ravioli (qv ravioli ) and cook in boiling salted water for 3 to 4 minutes until tender.

Serve 3 or 4 ravioli per person with some knobs of butter over the top and some grated Parmesan.

I tike to pick the purple borage flowers fry them until crisp in darified butter (qv clarified butter) and scatter them over the pasta before serving.

This is delicious and you should try it. When young borage and stinging nettle leaves are picked (with a pair of Marigolds) washed and plunged into boiling salted water they lose all their sting they feel like spinach but hold most of their shape and texture. Chopped and slowly fried with a little butter marjoram and garlic stinging nettles are absolutely excellent.

Serves 4

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