Nettle and spinach ravioli

Anyone – even a grown-up, say the grandchildren – who makes their own pastry can turn their hand to pasta-making, though it’s all undeniably easier if you have one of those little hand-turned rollers to flatten the dough. Italians are enthusiastic foragers in spring, using a wide variety of gatherings, such as campion and poppy rosettes, in their pasta stuffings. This is an all-yolk pasta, but you can equally well use two whole eggs, though the pasta will not be so delicate.