Wild Garlic Ravioli

STEP BY STEP

Let's make something delicious.

1. 01

   Mix the wheat flour and durum wheat semolina in a large bowl. Make a well in the centre and add 2 eggs, the olive oil and 50 ml water. Separate the third egg, add the yolk to the dough and set the white aside for later. Use a fork to gradually work in the flour from the edges until the mixture comes together and can be kneaded by hand. Knead for at least 3 minutes. The dough should be neither too firm and dry nor too sticky. Add a splash of water or a little flour if needed. Wrap the dough in cling film and leave to rest for 30 minutes.

2. 02

   Meanwhile, prepare the filling. Finely grate the Parmesan. Remove the wild garlic stalks and finely chop the leaves. Thoroughly mix 60 g Parmesan with the wild garlic and ricotta. Set the remaining Parmesan aside for serving. Season the filling with salt, pepper and nutmeg. Toast the pine nuts in a frying pan without oil. Wash the organic lemon and finely grate the zest. Squeeze the lemon and set the juice and zest aside.

3. 03

   After resting, cut the dough into 4 equal pieces. Roll the first piece into a thin sheet using a pasta machine. Depending on the type of ravioli mould, lay the dough over the floured mould and gently press it into the hollows. For smaller ravioli, add 1/2 tsp filling to each hollow. Brush a little egg white onto the dough around the filling. Either press the ravioli mould shut or lay another sheet of dough on top, lightly dust with flour and roll over it with a rolling pin to seal and separate the ravioli.

4. 04

   Place the ravioli on a floured work surface. Bring a large saucepan of salted water to the boil. Cook the ravioli for 2–3 minutes while filling the next batch. Once all the ravioli are cooked, toss them in a frying pan with the butter and lemon juice.

5. 05

   Serve the ravioli with Parmesan, pine nuts, lemon zest and a few Thai basil leaves. Drizzle with a splash of olive oil if desired.