Ravioli with Wild Garlic and Curd Filling

For the ravioli with wild garlic and curd filling, first prepare the pasta dough. To do this, pile the flour on the work surface and make a well in the center.

Add the eggs, olive oil and a little water to the well and knead vigorously until a smooth dough is formed. Form it into a ball, wrap it in plastic wrap and let it rest in the refrigerator for about 30 minutes.

In the meantime, prepare the wild garlic and curd filling. To do this, mix all the ingredients well in a bowl. When the dough has finished resting, separate the ball into smaller pieces and roll each out thinly with either a pasta machine or a pasta walker.

Info: With a pasta walker it is very tiring and also time-consuming to roll out the pasta dough thinly, but definitely also possible!

From the thinly auger rolled pasta dough, either with a round cookie cutter or a water glass, cut out circles with a diameter of about 6 cm.

For one ravioli you need two pasta dough circles. Using a coffee spoon, place some of the curd and bear’s garlic filling in the center of one circle and place the second pasta circle on top.

Press the edge together a little with a fork. Bring salted water to a boil and cook the ravioli in it until the pasta dough is al dente.

The cooking time depends on how the pasta dough was rolled out. If the pasta is made by hand with a pasta walker, the ravioli will take a few minutes to cook.

It is best to taste a sample ravioli in advance. The ravioli can be cooked as desired either in

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