Cafe Flora Spring Nettle Ravioli

Recipe Yields 4 servings

Nettle Ravioli
1 teaspoon Olive Oil
½ yellow onion
½ pound nettles (Foraged and Found sells them at the U-district farmers market on Saturday or you can put some gloves on and forage for them yourself!)
1 bunch kale (we like Lacinato but any variety will work)
¼ cup walnuts
1 teaspoon of lemon zest
1 clove garlic, minced
½ teaspoon salt
8 Fresh pasta sheets (depending on size)
3 teaspoons egg replacer mixed with 4 tablespoons water
Fresh ground pepper to taste

1.       Bring 4 quarts of water to a boil and blanch nettles for 30 seconds being careful that you don’t touch them!
2.       Refresh the nettles in ice cold water bath and then (now that their stinging power is gone) pick off the woody stems
3.       Toast walnuts in the oven at 350 for 5 minutes, watching closely so that they don’t burn
4.       Place walnuts in a food processor and pulse till they are at a fine chop
5.       Dice onion into small pieces
6.       Take the kale off the stem and dice
7.       In a large sauté pan heat olive oil, add onions and cook till they start to brown then add the minced garlic until aromatic
8.       Add nettles, kale, lemon zest and cook for approx 10 minutes
9.       Place filling in food processor and pulse 6-8 times
10.   Season to taste with salt and pepper, add walnuts and let cool
11.   On floured surface place a sheet of fresh pasta and cut into 4 equal pieces
12.   Place 1.5 tablespoons of filling in the center of one of the pieces
13.   Use a pastry brush and brush the edges of the ravioli with the egg replacer mixture
14.   Place another piece of pasta on top of the filling and run your finger along the edges to seal ravioli.
15.   Repeat steps 9-12 until you have 16 large pieces of ravioli

Cashew Cream Sauce
1 cup cashews
2 cups water
1 teaspoon salt
1 tablespoon lemon juice
¼ teaspoon nutmeg

1.    Soak cashews overnight in the room temperature water, making sure that the cashews are fully submerged.  If you are short on time you can soak them for a minimum of 4 hours.  They will swell up and become soft
2.    Place soaked cashews and ¾ cup of the cashew soaking water and the rest of the ingredients in food processor.  Blend on high until smooth and creamy looking.  You may need to add a little more of the cashew soaking water until you get a sauce like quality.
3.    Place cashew sauce in a saucepan and heat on low until ready for use

Petite Radish and Jerusalem Artichoke Salad

1.    1 bunch radish (remove the greens)
2.    ½ pounds Jerusalem Artichoke
3.    1 ounce chives
4.    ½ cup dried cranberry
5.    Zest and juice of one lemon
6.    1 teaspoon salt
7.    ½ teaspoon pepper
8.    ½ teaspoon nutmeg
9.    1 bunch micro greens we like to use whatever is at the farmers market and looks fresh, some of our favorites are sunflower sprouts, peppercress and micro arugula

1.    Thinly slice radish and Jerusalem artichoke on a mandolin or with a sharp knife
2.    Mince chives
3.    In a small bowl mix together all ingredients except for greens

Plate up instructions
1.    Bring a large pasta pot full of water, 1 tablespoon olive oil and a ¼ teaspoon of salt to a boil.
2.    Place ravioli in boiling water for 3 minutes
3.    Pull ravioli out and place four pieces on each of the plates
4.    Cover with hot cashew cream sauce
5.    Place 1/3 cup of radish and artichoke mixture in the center of the ravioli, top with 1 tablespoon of the greens
6.    If you want, zest a little nutmeg over the plate
7.    Serve and enjoy!