Nettle ravioli with mead sauce

One of Parrano’s proudest products is honey. Fermenting honey in water creates mead, which is used to enrich this pasta filled with nettles, which grow abundantly in our countryside.

Ingredients for about 4 people

For the pasta

400 g flour
4 eggs
1 tablespoon extra virgin olive oil
100 g fresh nettles
Salt and pepper to taste

For the filling

150g grated pecorino cheese
1-2 teaspoons chestnut honey

For the sauce

50g butter
Parmesan cheese
1-2 cl mead

Procedure

Wash the nettles with gloves and boil them for a few minutes, then purée them. Drain and blend them in a blender. Mix the flour, eggs, and nettle purée until smooth and homogeneous. Let the dough rest for about ten minutes.
Meanwhile, prepare the filling by mixing the pecorino cheese and honey. Prepare the ravioli and boil them for about 3 minutes.
Melt the butter over low heat and add the Parmesan and mead. Use the resulting purée to season the ravioli.

Recipe freely adapted from idromele.ch