Sweat the nettle tops in a pan over low heat, continuously stirring them so they dry out. Then, blend them in a food processor along with some goat’s milk ricotta, breadcrumbs, and one whole egg. Season with salt and pepper.
Let the dough sit for a while before shaping it into little mouse-like shapes by rolling it in the palm of your hand. Boil them until they float to the surface of the water.
Pull them from the pot of boiling water with a perforated spoon and lay them out in a casserole dish. Top with a knob of butter and a sprinkling of parmesan cheese and bake in the oven au gratin for a few minutes.
