Nettle and Daylily Ravioli, with garlic mustard broth and wild greens

Here is the Recipe for the ravioli in the video.  I had it for lunch and found it to be delicate and delicious.  Its not often you get to eat so many wild foods one a single plate.  Good luck!

2 Cups of Nettles (just the tips)

2 daylilies

2 bunches of garlic mustard 

1 handful of lambs quarters and wood sorrel

5 young milkweed stalks

1/2 Cup Parmesan or other cheese.

1/2 Cup Butter


Salt to taste 


For ravioli 

1 and 1/2 Cups of Flour

7 egg yolks

1 teaspoon olive oil

1 Tablespoon water

1 egg for binding the raviolis.


Put flour on a flat service, form a well in the middle of it and add wet ingredients.  Slowly incorporate them together and then knead the dough for 10 minutes.  Cover in plastic wrap and set aside until the rest of the prep is done or for one hour.

Bring 1 quart of water with a bit of salt to a boil. Add the nettles to the liquid, let cook for 4-5 minutes, then remove the nettles from the liquid and dunk them in ice water. 

With the remaining nettle water, submerge the garlic mustard and let it steep until you are ready to serve.

Chop up the daylilly stems and sauté in 2 tablespoons of butter with salt until nicely wilted.

In a food processor, combine the nettles (which should be squeezed of all liquid), day lilies, cheese, remaining butter and salt (to taste).  Pulse several times until all is well incorporated.

For the milkweed, bring salted water to a boil.  Add milkweed and boil for a good 5 minutes,  check the texture. You will be able to bite through without it being stringy or tough, but should still have texture (not mush). Remove from liquid into ice water.  Chop into bite sized pieces.

Roll out the pasta and make the raviolis.  Watch the video for the simple technique of doing this.  Basically laying one sheet of pasta over another with the filling in between.

Sauté the Raviolis with the milkweed stalks.  Place in a bowl and pour the hot garlic mustard broth over the raviolis.  Pick the lambs quarters, and dress with a splash of rhubarb vinegar.  Garnish the raviolis with the lambs quarters and raw wood sorrel.  Add a few drops of oil (I used pumpkin seed) and eat.