This filled pasta dish is a
speciality of Parma, It is often
enjoyed on San Giovanni Day on 24
June to celebrate the summer
solstice. Traditionally, a mixture
of sheep's and cow's milk ricotta
is combined with
Parmigiano-Reggiano for a balance
of salty, savoury and sweet
flavours. The greens in the filling
can vary from young Swiss chard to
spinach, but here, Matteo uses
stinging nettle.
