Egg-roll wrappers make these a snap to prepare.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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)

75 Ratings
  • 5 star values: 19
  • 4 star values: 21
  • 3 star values: 23
  • 2 star values: 8
  • 1 star values: 4
Rating: Unrated
04/06/2014
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