Ravioli with Wild Garlic Egg Filling on a Bed of Kohlrabi and Tomatoes

Preparation (about 50 min):

Flour on a surface form, press a bulge and add two eggs. Sprinkle semolina on the flour rim, drip a teaspoon on the flour rim, add water and knead into a dough. Form it into a smooth ball and wrap it in plastic wrap. Leave the dough to rest in the refrigerator for one to 120 minutes, or preferably overnight. Soak the dried tomatoes.

Chop wild garlic, mix well with chopped egg and cream cheese. For the egg spread, mix one egg yolk with a tablespoon of milk. Peel kohlrabi thinly, cut into halved slices, sauté briefly in hot olive oil. Add the spring onions cut into rolls, sauté briefly and season with nutmeg, salt and pepper. Pour in whipped cream and bring to the boil. Roll out the dough on a floured surface.

Cut out circles, place the egg-cheese mixture on top and brush the edge with ice cream spread. Cover with another circle of dough, press well to smooth and press the edge firmly with a floured fork. Cook ravioli in lightly salted water for about three minutes.

Drain well and fry in hot olive oil until golden brown on both sides, add squeezed tomatoes and fry briefly. Arrange kohlrabi as a bed in a deep plate, place ravioli on top, place tomatoes on top and season with thyme and nutmeg.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you have

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