The Naked Chef
By Jamie Oliver
Ravioli of borage, stinging nettles, marjoram & fresh ricotta
Not Too Tricky
serves 4
About the recipe
This is delicious and you should try it. When young borage and stinging nettle leaves are picked (with a pair of Marigolds – mmm, very nice), washed and plunged into boiling salted water, they lose all their sting – they feel like spinach but hold most of their shape and texture. Chopped and slowly fried with a little butter, marjoram and garlic, they’re absolutely excellent.
The Naked Chef, p68
Recipe From
Ingredients
2 good handfuls of young stinging nettle leaves
2 good handfuls of young borage leaves
2 tablespoons olive oil
1 knob of unsalted butter, plus extra to serve
1 clove of garlic, peeled and chopped
1 handful of fresh marjoram, leaves picked
1 whole nutmeg, for grating
400g ricotta cheese
100g freshly grated Parmesan cheese, plus extra to serve
500g basic pasta recipe
Method
Find the recipe!
For the full recipe, head to page 68 of The Naked Chef.
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