Wild Garlic Ravioli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the filling:
- 40 g wild arlic, very finely chopped
- 6 g sprin onion (s)
- 150 g cream cheese
- some vanilla pod (s), grated
- 1 pinch (s) salt
- 1 pinch (s) green pepper
- some lemon peel, grated
For the dough:
- 160 g wheat flour, type 405, preferably double-handled
- 80 g durum wheat semolina
- 3 egg (s)
- 1 pinch (s) salt
- 1 teaspoon oil
- 1 tablespoon water
Print Recipe
Pin Recipe Instructions
- Drain the cream cheese in a colander. Rub the lemon peel. Clean the spring onions. Separate the eggs. Slightly clump the egg white with a fork.
- Dough preparation:
- Knead the egg yolks, flour, semolina and salt with the oil and water to form a homogeneous dough. Wrap the dough in foil and let it rest for at least 30 minutes.
- Tip: If you want, you can add finely grated hazelnuts to the dough.
- The filling:
- Cut the wild garlic and spring onions very finely and process them into a mass with the cream cheese. Season the mixture for the filling with salt, pepper, vanilla pulp or a little grated vanilla pod and grated lemon zest.
- Roll out the pasta dough into very thin strips, approx. 10 cm wide. With my dough roller, I use at least the 6 position, sometimes 7 - is something on the dough.
- Then place a teaspoon of the filling in the middle of the dough sheet at a distance of approx. 7 cm. Brush the spaces between the dough with the egg white. Fold the dough sheet on top of one another on the long side so that the edge lies together. Cut out semicircular ravioli with an appropriately sized cookie cutter, press the edge together a little, e.g. with a fork.
- Place on a floured surface or let simmer in boiling salted water for a few minutes - do not boil. They are cooked when they swim on the surface.
- Saffron sauce with king oyster mushrooms tastes very good with it.
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