Fry the diced shallot in a frying pan for 10 minutes until translucent then take off the heat to cool.

In the meantime, add the nettles into a pan of boiling salted water for five minutes or so.

To retain the bright green colour, next plunge the boiled nettles into a bowl of ice water.

Once the nettles have cooled, drain them and squeeze out any excess moisture. Roughly chop the nettles then stir together with the fried shallot, soft cheese, nutmeg and a little salt and pepper.

Place the filling to one side while you make the pasta.

Take your dough and, either using a pasta machine or a rolling pin, roll a long thin sheet of pasta. You’ll know it's the correct thickness when you can see your hand through the sheet – this will be the thinnest setting on your pasta machine.

Cut the pasta sheet in half and lay both strips next to each other and very slightly wet the edges of the strip of pasta with a pastry brush or by hand if need be.

Spoon the nettle filling in a line leaving about 2 inches, or 5cm, between each teaspoon. (Depending on how thick your sheet is you may be able to do two rows).

Place the other strip directly on top of the other and gently press on the dough around the filling to remove any excess air. (This is to stop the ravioli exploding while it cooks!)

With slightly wet hands, press to make sure the dough is firmly sealed. Then, using a sharp knife or a ravioli cutter, cut out each individual ravioli. Place these on to a baking sheet lightly dusted with semolina and repeat until you've used up all of the pasta dough and filling.

Once you're ready to cook, bring a pan of water to the boil. Add a little salt and olive oil before adding the ravioli to the pan.

The ravioli will cook in 5-8 minutes. You will know it's done when it starts to float.