Ravioli with ricotta: Nice creamy!
Wild garlic has become modern again in recent years, and I think that's a good thing. I love its fine aroma, it gives the food a little touch of garlic, without being intrusive. Incidentally, it is also called wild leek, forest garlic or witch's onion. I would like to make Pasta as a starter for four people with it today.
First, I knead the pasta dough: I give 100 grams of durum wheat semolina (best of De Cecco, which is fine and makes no problem rolling out), 200 grams of flour, three eggs and two tablespoons of olive oil in the food processor. When everything is kneaded into an elastic pasta dough, I put it in a plastic bag and let it rest.
Then I make the stuffing for the ravioli: In a kitchen bowl I mix 250 grams of ricotta (drained in the strainer) with an egg yolk and grate the peel of half an organic lemon. I also chop one to two large dried tomatoes (like soft tomatoes, which are nice and soft) and add the cubes to the ricotta mixture, plus 40 grams of freshly grated Parmesan cheese. I season with a little salt, a touch of grated nutmeg and a touch of Piment d'Espelette. Finally, I give some very finely cut basil in the filling.
Now I work the dough with the pasta machine: and with feeling! I keep rolling it out until I have two lanes that are very thin. Then I put it between two layers of cling film, so he does not dry me out.
In the pot I bring salt water to a boil and fill the ravioli: For this I take a sheet of pasta from the foil and measure it with a round ravioli cookie cutter, at which distance I have to give my stuffing to the dough - it is enough for 24 ravioli. I then give each a good teaspoon of the filling per ravioli on the dough. With a kitchen brush, I spread a touch of water around the fillings on the dough. I lay the second thin dough sheet on it and cut out my ravioli. Then I squeeze the dough all around so that the ravioli does not open up to me while cooking and no water can penetrate.
Now for wild garlic and lemon sauce: I take 25 grams of wild garlic, which is about half a bunch, wash it and cut off the stems. Then I cut the leaves into very fine strips and chop them. In a small pot, I let a nut butter get really brown. In a second small pot, I melt about 50 grams of butter and add one tablespoon of water, three to four drops of lemon juice, and two to three tablespoons of the browned butter.
The water is boiling: I only give the ravioli for two to three minutes. I fish them out, let them drain briefly on paper towels. Quick side dish: spinach. In the pan, I melt butter, simmer 120 grams of fresh spinach - but only briefly.
The dressage: Put some spinach in the middle of the preheated plates and place the ravioli all around. In the lemon butter comes now the finely chopped wild garlic, then I give each plate a few spoons of delicious sauce over the ravioli. Finally, a little freshly grated Parmesan - and everything is ready to enjoy. Bon Appetit!
That's how it's done: 1. Brush wild garlic. 2. Put the filling on the rolled out dough, brush edges with a little water. 3. Lea Linster pinches the ravioli edges one by one. 4. Finished ravioli. 5. Cook the ravioli bubbly for only two to three minutes.
Another small recipe: wild garlic butter. I wash 50 grams of wild garlic and cut off the hard stems. I chop the wild garlic leaves very finely, stir 250 grams of butter and add a tablespoon of olive oil. I season with a level teaspoon of sea salt and wild garlic. Stir everything and you're done! The wild garlic butter tastes great as crostini, so on lightly roasted ciabatta, or as a side dish to steak.
