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Wild Herb Ravioli

Wild Herb Ravioli
Time 40 MIN. Total Time 45 MIN.
Makes 36 Ravioli Serves 6
Egg-roll wrappers make these a snap to prepare.wild herb ravioli
  • 3 tablespoons unsalted butter, divided
  • 1½ ounces chickweed or spinach, stems removed (2 cups)
  • 1 ounce deadnettle or henbit tops, including flowers, or spinach, stems removed (1½ cups)
  • 1 ounce wild garlic greens or chives, cut into ½ to 1-inch lengths (¾ cup), plus more for garnish
  • Coarse salt and freshly ground pepper
  • 2 ounces ricotta cheese (¼ cup)
  • 2 ounces freshly grated parmesan (½ cup),
  • plus more for sprinkling
  • 18 egg-roll wrappers (about 8 inches square)
  • 1 tablespoon olive oil

1. Melt 1 tablespoon butter in a medium skillet over medium heat. Add chickweed, deadnettle, and wild garlic greens and cook until bright green and softened, about 2 minutes. Transfer to a food processor and pulse until finely chopped. Season with a pinch each of salt and pepper. Transfer to a medium bowl and fold in ricotta and parmesan cheeses with a rubber spatula. Let cool.
2. Place 9 wrappers on a work surface. On each wrapper, mound 4 separate teaspoonfuls of filling in a grid 2 inches from edges. Dip a finger in water and trace a circle around each mound of filling. Place remaining 9 wrappers on top; press to seal. Cut out 36 ravioli with a 2-inch ring cutter.
3. Bring a large pot of salted water to a boil; add oil. Cook ravioli until al dente, 5 to 8 minutes. Drain well. Serve topped with remaining 2 tablespoons melted butter and a sprinkling of Parmesan and garlic greens.

Recipes adapted from Foraged Flavor, by Tama Matsuoka Wong with Eddy Leroux (Clarkson Potter Publishers, 2012), republished with permission from Martha Stewart Living.


  1. Wow, these look great. I love making homemade ravioli and these look so beautiful, I’ll have to give it a try next time.


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