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.

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  • myrwen

    So Daylilies, what part? The flower? The root? I am very interested in foraging, but it is a lifestyle we have long ago abandoned and many people no longer know what is safe to eat, so when posting such recipes (which I really like) you must be very specific in the plant (binomial nomenclature should ALWAYS be used) and in which part is used. Most nightshade fruits (Solanaceae family) are edible, but not all, while the leaves and roots are very poisonous, so I think this distinction should always be made in any wild food recipe. Otherwise I think this is great! We just have to be careful about information given to the general public, I have studied medicinal and edible plants for a long time, but there are very few I would instruct just anyone to forage for, because one small mistake can be fatal.
    Thank, KDW

    • Galewelsh

      I agree wholly, people for the most part have a hard time identifying wild plants and as you said we need to know what part of the plant is being used.

    • guest

      I saw the video that goes with this recipe posted on huffington post–daniel klein: cooking with weed(s).  Shows the guy picking the weeds.  He cuts off the day lily green ends and uses the core–like leeks.  He also makes an important point about not harvesting weeds next to the path because of dog pee.

    • My Edible Yard

      Daylilies are edible – flowers, stems, greens, tubers. Just saw a recipe for sauteed daylily tubers and greens with onion by the Wild Forager on Facebook.

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