If you think that gathering stinging nettles is not your cup of tea, we hope to change your mind. Nettles are one of the first things to come out of the ground — that first sign of spring — and are extremely plentiful and delicious!)
Nettles are just one of the many things the culinary team at Ridgeberry Farm forage in the spring time. The Niagara farm, country market and tea room is dedicated to local foods, produce and artisan products — most of which the grow and make themselves.
In a wonderful enclosed veranda setting, guests can enjoy the tastes of Pelham and Niagara. Their philosophy is farm to table. Whether you are looking for a unique setting for a hearty lunch or light dinner, the Table d’Hote Tea Menu is seasonally crafted to highlight the delicacies of our farm and those of local growers. These beautiful raviolini are just one example of the delicious, local food you can enjoy at Ridgeberry Farm.
- 250 gr hard/strong/bread flour
- 6 Ontario egg yolks
- 3 Ontario eggs
- 1 tbsp Ontario milk
- 1.5 teaspoons extra virgin olive oil
- 6 qts borage leaves
- 2 qts stinging nettle leaves
- 2 cups Ontario onions, finely minced
- 1 bay leaf
- 1 1/2 cups of cooked potato
- 2 tablespoons thyme leaves
- 1 1/2 cup of VQA white wine
- 4 medium Ontario garlic cloves, minced
- 2 cups Monforte Toscano, grated
- 2/3 cup Ontario unsalted butter, very cold diced
- 3 sprigs tarragon, leaves only
- 3 Tbsp of minced chives
- Salt & Pepper
- Make pasta dough: Whisk 6 egg yolks, 1 whole egg, 1 tbsp milk and EVOO together. In a countertop mixer, add the flour and while running, add egg mixture. Knead for 10 mins on low, and 5 mins on a medium speed. Remove, wrap in plastic wrap and allow to rest for at least 20-30 minutes. Portion to 4 oz pieces. Roll to a thin setting (Kitchen aid roller is a 5) or about 3 mm thick on a well floured work surface.
- For Filling: Blanch both nettle & borage leaves in boiling hot water. Remove once well cooked and refresh in ice water. Drain and squeeze dry. Cook minced onions to golden colour with thyme and bay, add garlic and stir. Deglaze with 1/2 cup white wine. Reduce. Chop the blanched borage and nettles and add to the mix. Cool, process in a food processor and add potatoes, cheese and 1 egg. Season to taste. Set aside in fridge.
- When ready, roll pasta sheets, and portion out filling on one side to your desire. Egg wash around periphery of filling. Cut and sandwich a matching top half and work your fingers around the edge of the pasta sheet to ensure there is no air pocket in the raviolini. Set aside and continue to work on the other raviolini. They could be frozen at this point on a floured, parchment lined baking tray.
- Now it's time for the sauce. Reduce 1/2 cup of white wine to almost dry over medium heat and whisk in the butter, quickly with a whisk not allowing it to separate. Add a good grind of fresh pepper. Add herbs and season to taste with salt.
- Boil the ravioloni in salted rapidly boiling water (this shouldn't take more than 2 mins), and remove with a slotted spoon when done. Add to the sauce and agitate the pan to gently coat the pasta with sauce.
- Plate on a warmed plate and garnish with borage flowers, more chives and tarragon.