Nettle ravioli

Wash the nettles (for the pasta and filling), simmer in a little water for 10 minutes, then drain thoroughly.

For the pasta, take two-thirds of the nettles and squeeze out as much water as you can, then chop them very, very finely, almost to a powder.

Heap the flour into a mound on a clean surface and make a well in the middle. Add the eggs and salt. Start to mix to a dough, then add the nettles and continue kneading until it is an even green colour. place in a snug fitting lidded container and refrigerate for 20 minutes.

Meanwhile, make the filling. Slice the pignuts and briefly sauté in a little oil (or just chop other nuts). Chop the remaining (cooked) nettles and the wild garlic (just crush ordinary garlic). In a bowl, mix the nettles, pignuts, wild garlic and egg together and season with salt and pepper to taste.

Roll out the pasta into thin sheets, using a pasta machine; keep the sheets covered with a very slightly damp tea-towel as you work, to prevent them drying out.

One sheet at a time, cut out rounds, using a 6cm pastry cutter. Spoon a little of the filling into the centre of half of the pasta discs and place another disc on top of each.

Press firmly with a ravioli press (if you have one) or just press the edges together firmly and crimp with the handle of a knife. Keep covered while making the rest.

Bring a large pan of salted water to a rolling boil. Add the ravioli and cook at a fast boil until al dente (tender but firm to the bite), about 3-4 minutes.

Drain thoroughly and serve on warmed plates, topped with melted butter or grated Parmesan or, best of all, with wild garlic pesto.