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Wild Herb Ravioli

Egg-roll wrappers make these a snap to prepare.

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield: Makes 36 ravioli
Wild Herb Ravioli

Photography: David Malosh

Source: Martha Stewart Living, March 2013


  • 3 tablespoons unsalted butter, divided
  • 1 1/2 ounces chickweed or spinach, stems removed (2 cups)
  • 1 ounce deadnettle or henbit tops, including flowers, or spinach, stems removed (1 1/2 cups)
  • 1 ounce wild garlic greens or chives, cut into 1/2- to 1-inch lengths (3/4 cup), plus more for garnish
  • Coarse salt and freshly ground pepper
  • 2 ounces ricotta cheese (1/4 cup)
  • 2 ounces freshly grated Parmesan (1/2 cup), plus more for sprinkling
  • 18 egg-roll wrappers (about 8 inches square)
  • 1 tablespoon olive oil


  1. Melt 1 tablespoon butter in a medium skillet over medium heat. Add chickweed, deadnettle, and wild garlic greens and cook until bright green and softened, about 2 minutes. Transfer to a food processor and pulse until finely chopped. Season with a pinch each of salt and pepper. Transfer to a medium bowl and fold in ricotta and Parmesan with a rubber spatula. Let cool.

  2. Place 9 wrappers on a work surface. On each wrapper, mound 4 separate teaspoonfuls of filling in a grid 2 inches from edges. Dip a finger in water and trace a circle around each mound of filling. Place remaining 9 wrappers on top; press to seal. Cut out 36 ravioli with a 2-inch ring cutter.

  3. Bring a large pot of salted water to a boil; add oil. Cook ravioli until al dente, 5 to 8 minutes. Drain well. Serve topped with remaining 2 tablespoons melted butter and a sprinkling of Parmesan and garlic greens.

Reviews (1)

  • doose32 6 Apr, 2014

    I made the wild herb ravioli
    Could not find the egg roll wraps and replaced them with lasagna sheets, folding one sheet over after filling with ingridients
    all worked out very nice
    thanks great recipe

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