Stinging Nettles and Herbs in your Fresh Pasta

I took it easy on myself this week. I went to the and I brought home a package of pasta and sauce. I know what you're thinking - that's lazy. But this is not just any kind of pasta and sauce. This is fresh handmade pasta from The Phoenix Pastificio in Berkeley, and it is to die for. 

I usually glance hungrily at the Phoenix pasta booth but walk on by, headed for the latest in-season produce to test my kitchen creativity. This time however, I was lured in by the stacks of fresh multi-colored pasta in their shiny containers, plump macaroons dusted in powdered sugar, and mottled olive loaves looming out of a giant basket. I had to have some. 

First I tried a macaroon. "Gluten free," said Kelsey Rumfello, market manager for the Phoenix. It was dense but light, flavored with almond. 

She explained to me that the Phoenix has a long history in the Bay Area. Baker Eric Sartenaer, who is originally from Belgium, and his wife Carole, started with Semifreddi's bakery in 1984, then in 1994 they opened The Phoenix Pastificio with a goal to create delicious organic pastas made with local ingredients and free range eggs. 

Today they have a fantastic variety of fresh pasta with original flavors like Meyer Lemon with Chili, Key Lime & Cilantro, Black Pepper Rosemary, Rose Petal and Orange Fennel. The Phoenix sells hand made pasta to more than 200 restaurants in the San Francisco Bay Area and Napa. So if you've been to the likes of Green's, Alioto's, Slow Club, Beach Chalet, Range, Aperto or Waterfront (the list goes on) you've probably delighted in this pasta.

But you don't have to go out to dinner or over to Berkeley to get your hands on it. Just go to the Mill Valley Farmers Market and pick out your pasta and sauce and maybe a loaf and a cookie, too, if you can't resist. 

Although I wanted to try them all, I chose a seasonal pasta only available in the spring. Stinging Nettle Fromage Blanc Ravioli made with fresh spring foraged stinging nettles, sauteed leeks and Cowboy Creamery fromage blanc.

"Usually these are only available for about a month, but with the strange weather we've been able to make them for a bit longer this year," said Rumfello. 

She suggested I pair the ravioli with a their creamy Sauce a la Creme aux Herbs. The effect was sublime, herbaceous and decadent, but did not feel heavy. The cream sauce had many subtle fresh flavors from the addition of organic chives, parsley, watercress and mint, plus an added kick of nutmeg and cayenne. The raviolis were light pillows of flavor, slightly herbaceous as well. If I could compare the food taste experience to an everyday experience, it was sort of like eating in a grass field after a spring rain.

Be careful, as with all fresh pasta, not to over cook. This is a very tricky part. Only briefly immerse your pasta in lightly boiling water. The Phoenix Pastificio web site includes a helpful list of cooking times. For angel hair pasta you'll only need 45-60 seconds. For my raviolis I boiled them gently for only about 3 minutes. Rumfellow also suggested sauteed spring greens paired with their Meyer Lemon pasta. I can only imagine the combinations to be had. 

Stinging Nettle Fromage Blanc Ravioli with Sauce a la Creme aux Herbs

Ingredients:

• 1 package Stinging Nettle Fromage Blanc Ravioli
• 1 container Sauce a la Creme aux Herbs

 Directions: 

Immerse ravioli in gently boiling water for 3-5 minutes. Drain. Top with warmed Sauce a la Creme aux Herbs. Serve immediately.