Wild Garlic Ravioli

Fragrant wild garlic pasta with a creamy goat’s cheese filling, all served with a nutty butter sauce.

Unbelievably time consuming? Perhaps… Worth it? 100%

Ingredients (makes approx. 18)

40g wild garlic (set aside 10g for the filling)

1 egg, 1 egg yolk

150g of 00 flour 

Filling

250g goat’s cheese

100g parmesan

100g walnuts

1 tsp nutmeg

1 lemon (zest & juice)

Salt

Pepper

To finish

150g salted butter

Celery leaves

1. Wash and dry the wild garlic, then finely chop.

2. Place the egg, egg yolk and wild garlic in a food processor and blend to combine (you can also do this by hand in a bowl).

3. Add the flour and blend or mix just until the dough comes together into rough breadcrumbs.

4. Tip out onto a floured surface and knead the dough for 10–12 minutes to work the gluten for a nice strong, elastic dough that looks smooth. Wrap in cling film and leave to rest for 1 hour.

5. Whilst the dough rests, make the filling by finely chopping the walnuts and remaining leaves of wild garlic, then combine with the remaining ingredients and chill in the fridge with the pasta dough.

6. Once rested, unwrap the dough, roll it out and pass it through a pasta machine until its 1mm thick and roughly 16cm wide (the width of a standard pasta machine).

7. Spoon heaped scoops of filling evenly down the pasta strips, leaving a 5cm gap between each. Brush the exposed pasta lightly with water and fold the sheets in half over the filling.

8. Gently seal around the filling, pushing out the air, and cut them into 8cm circles with a pastry cutter. Place on a flour-dusted tray as you go and pop in the fridge when finished.

9. Melt the butter in pan, mixing continuously until lightly browned specks begin to form at the bottom and you can smell a nutty aroma. Set aside in a bowl.

10. Lower the ravioli in to salted boiling water and cook for 2 minutes. Drain, put back in the pan with the butter and gently combine.

11. Garnish with fresh celery leaves and wild garlic flowers.