Wearing gloves, clean the nettles, taking great care not to touch them directly. Wash them and put them in a pot with plenty of water. Boil for a few minutes until they are tender.
Remove from the heat and drain. Transfer the cooked nettles to a container and blend them, or, if preferred, chop them into small pieces.
Sauté the shallot in a little oil and fry the speck, cut into julienne strips or small cubes.
Boil the ravioli in plenty of lightly salted water. When the ravioli are nearly cooked, add the nettles with the speck, finish cooking, and serve.
