|400 g||nettle leaves|
|60 ml||fresh chives|
|400 g||ricotta cheese|
|1||eggs — large|
|1||onion — finely chopped|
|5 ml||paprika — sweet|
|500 g||cherry tomatoes — halved|
|30 ml||fresh parsley — chopped|
|200 ml||stock — vegetable|
|500 g||pasta — large shells|
|parmesan cheese — freshly grated|
Preheat the oven to 200°C.
Put rubber gloves on and wash the nettles. Put them in a bowl and cover with boiling water for 20 seconds. Drain and refresh with cold water. Drain and chop roughly.
Mix the nettles with the chives, ricotta and egg. Chop half the basil and add to the mixture. Season with salt and freshly ground black pepper. Set aside.
Heat the olive oil and sauté the onion until soft. Add the paprika and tomatoes. Cook for about three minutes, until the tomatoes start to soften. Remove from the heat. Add the parsley and stock and season to taste with salt and black pepper. Set aside.
Cook the pasta shells for about 10 minutes in a large pot of boiling water. Drain then fill each one with the ricotta and nettle mixture.
Place the shells into a greased ovenproof dish. Spoon in the tomato mixture. Sprinkle with half the Parmesan. Cover and bake in a preheated oven for 15-20 minutes.
Serve sprinkled with the remaining Parmesan and fresh basil leaves.