Nettle And Daylily Ravioli, With Garlic Mustard Broth And Wild Greens

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The Perennial Plate


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2 Cups of Nettles (just the tips)

2 daylilies

2 bunches of garlic mustard

1 handful of lambs quarters and wood sorrel

5 young milkweed stalks

1/2 Cup Parmesan or other cheese.

1/2 Cup Butter


Salt to taste

1 and 1/2 Cups of Flour

7 egg yolks

1 teaspoon olive oil

1 Tablespoon water

1 egg for binding the raviolis.

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