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

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.