Ravioli with Wild Greens, Nutmeg Ricotta & Parsley Pesto

Name: Ravioli with Wild Greens, Nutmeg Ricotta & Parsley Pesto (Ravioli alle erbe di campo, ricotta e pesto al prezzemolo)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Italian
Ingredients: 400 g/14 oz/3 cups semola; 4 eggs; 40 g/½ oz/1½ cups packed fresh flat-leaf parsley leaves; 30 g/1 oz/¼ cup pine nuts, lightly toasted, plus extra to serve (optional); 1 small garlic clove, minced (optional); 60 ml/2 fl oz/¼ cup extra virgin olive oil, plus extra to serve; 2 tbsp finely grated Pecorino; 300 g/10½ oz/6 cups packed wild greens (nettles, dandelion, sorrel, spinach, chard), etc, washed and trimmed; 300 g/10½ oz/6 cups packed wild greens (nettles, dandelion, sorrel, spinach, chard), etc, washed and trimmed; 300 g/10½ oz/6 cups packed wild greens (nettles, dandelion, sorrel, spinach, chard), etc, washed and trimmed; 300 g/10½ oz/6 cups packed wild greens (nettles, dandelion, sorrel, spinach, chard), etc, washed and trimmed; 300 g/10½ oz/6 cups packed wild greens (nettles, dandelion, sorrel, spinach, chard), etc, washed and trimmed; 300 g/10½ oz/6 cups packed wild greens (nettles, dandelion, sorrel, spinach, chard), etc, washed and trimmed; 250 g/9 oz/1 cup ricotta, well drained; 30 g/1 oz/¼ cup Parmigiano Reggiano, finely grated, plus extra to serve (optional); A good pinch of freshly grated nutmeg; Salt and pepper, to taste; Salt and pepper, to taste

Ravioli alle erbe di campo, ricotta e pesto al prezzemolo

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

Pasta Therapy

By Isabella Barbato

Published 2026

About

This is a dish that honours the simplicity of wild herbs and fresh cheese, wrapped in tender pasta and brought to life with a vibrant green sauce. Gathering or selecting wild greens can feel grounding: nettles, dandelion, chard, sorrel or any tender leaves that the season offers. In my family, these greens were never wasted. They were wilted, chopped, made into soups or stir-fried. This ravioli brings that tradition to the table: a filling of softly cooked wild greens and nutmeg-scented ric

Ingredients

Europe
Italy
Sicily
Pasta
Vegetarian
Spring

Ingredients

Method