Cook Ravioli in salted boiling water for 4 minutes according to package directions. In the meanwhile, sauté garlic until golden brown in a pan with chili flakes and toss in nettles reviously cured and minced. Drain Ravioli, add to the pan and sauté with olive oil and Parmigiano Reggiano cheese.
*It's possible to swap the nettles with fresch spinach. *