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Ingredients

• 1 lb. nettles, spinach or Swiss chard, stems or
  ribs removed
• 3 Tbs. extra-virgin olive oil
• 1 garlic clove, minced
• 3/4 cup ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 egg yolk
• Salt and freshly ground pepper, to taste
  
• 1 lb. fresh pasta sheets (see related recipe at
  right)
• 2 Tbs. coarse salt

• 6 Tbs. (3/4 stick) unsalted butter
• 24 fresh sage leaves
  
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/2 cup chopped toasted pecans

Description

Pasta Can Be Stuffed With Almost Any Combination Of Vegetables, Cheeses, Meats And Seasonings, But The Most Common Filling In Tuscany Is A Mixture Of Soft Ricotta Cheese And Finely Chopped Cooked Greens. In The Lush Hills Of The Casentino, North Of Arezzo

Williams-Sonoma