Ravioli with wild garlic

Ingredients for 4 servings:

• 200 g flour (spelt flour)
• 150 g flour (wheat flour)
• 2 eggs
• 2 tsp olive oil
• 150 ml water, warm
• 1 tsp salt
• 300 g wild garlic
• 150 g sheep’s cheese
• 2 tbsp sour cream
• salt and pepper
• 1 egg yolk, mixed with a little water, for brushing
• nutmeg
• butter

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Knead the flour, egg, olive oil, water, and salt into a smooth dough and form into a ball. Wrap in cling film and let rest in the refrigerator for about 0.5 hour. Meanwhile, wash the wild garlic and cook in the steamer for about 5-10 minutes. Strain it with the feta cheese or puree it in a blender, mix with sour cream, and season with salt, pepper, and nutmeg. Divide the pasta dough in half and roll out both halves thinly. Brush one half with egg yolk mixed with water. Using a teaspoon or piping bag, place small dots of wild garlic filling on top at regular intervals. Carefully place the second half of the dough on top and press the dough firmly around the fillings using your fingers and the back of your hand. Cut out ravioli using a pastry wheel or cookie cutter. Re-roll any leftover dough and also make ravioli. Let it simmer in gently salted water for 8-10 minutes. Toss the finished ravioli in butter and serve sprinkled with herbs or in sauce.