Yesterday I made for the first time ravioli and I cooked for the first time with wild garlic. 2 things I wanted to do for a long time. Unfortunately, the wild garlic season is always so short...and I do not know where I can pick it. But luckily you can buy it. Last year I did not find any when I decided to cook with it. This year I saw it in the supermarket and bought it right away...safe is safe. And ravioli ... I also wanted to prepare them for ages...I even bought a ravioli mold last summer. I had many ideas for the ravioli…but I just didn’t have the time to cook them. Until yesterday...when I cooked ravioli cooked with wild garlic filling. Oh man... have they tasted good. I will certainly make more often ravioli...even if it is a little time-consuming. But the effort is worth it.
You need:
For the dought:
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For the filling:
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150 g flour
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100 g wild
garlic
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50 g
semolina flour
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250 g
Ricotta
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2 eggs
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50 g grated
Parmesan
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This is how we proceed:
For the dough, mix flour and semolina flour in a bowl. Make a well in the center and crack the eggs into it. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead for 5 more minutes. Wrap the dough in cling film and put it in the fridge to rest for at least half an hour.
For the filling wash and dry the wild garlic. Remove the stalks and chop the leaves. Mix with ricotta and Parmesan.
Divide the dough into portions. Roll the first dough portion as thin as possible on the floured working surface. If you are using a pasta machine use the second-to-last setting on your pasta machine. Flour the dough so it does not tear. Wrap the remaining dough in cling film so that it does not dry out.
If you are using a ravioli mold: lay your first sheet of dough on top gently pressing it down to form depressions. Add 1 tsp filling into each depression. Brush the edges with water, then lay the second half of the pasta dough over the surface of the mold pressing with the flat of your hand. Then take a rolling pin and run it over the surface of the dough Now turn the, loosen the ravioli and separate them with a dough cutter.
If you do not have a ravioli mold: place the rolled dough on a floured surface. Then add 1 tsp filling at a distance of 5 cm. Brush the dough surface with water. Roll a second dough portion and place on the filled dough. Gently pat the dough down around each lump of filling to create a seal. Use the ravioli cutter to slice your ravioli into even squares.
Place the ravioli on a tray covered with baking paper and let stand for an hour.
Bring a large pot of salt water to a boil. Cook the ravioli for 3-4 minutes, take the ravioli out and drain. Put on plates, garnish with Parmesan and wild garlic. Drizzle with some olive oil and serve.
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