Ravioli with wild garlic and minced meat filling

Ingredients for 4 servings:

• 250 g semolina (durum wheat semolina)
• 100 ml water
• Salt
• 1 tbsp olive oil
• 1 bunch of wild garlic
• 300 g minced meat, mixed
• 2 onions
• 150 g pine nuts
• 1 stalk(s) leek
• 150 g crème fraîche
• pepper
• nutmeg
• possibly grated Parmesan cheese, if required

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Make a firm pasta dough from durum wheat semolina, water, a little salt, and olive oil (of course, you can also make the dough with flour, eggs, etc.). Cover the dough and refrigerate for at least 30 minutes. For the filling, roast the pine nuts in a pan without fat until golden brown. Peel and finely dice an onion. Fry the minced meat and diced onion in a little oil, season with salt and pepper. Wash the wild garlic, roughly chop it, and blend it finely with half of the pine nuts using a hand blender. Add half of the minced meat and onion mixture and blend. Add the rest of the pine nuts and stir in – do not over-blend! Season the filling with salt and pepper to taste (if you prefer a very fine ravioli filling, you can also blend everything, but I like the filling to have a bit of a bite). Now roll out the dough thinly with the pasta machine (or rolling pin) (speed 5 out of 9 is enough for me on my machine) and make the ravioli with the wild garlic and minced meat mixture. You should have about 1/4 of the filling left over; this gives the sauce the right flavor: For the sauce, clean the leek and slice it into fine rings. Peel and dice the second onion. Fry both together in a little oil. Add the remaining filling. Finally, add the crème fraîche. Season with salt, pepper, and nutmeg, if desired. At the same time, bring a large pot of water to a boil with a little salt. Add the ravioli to the boiling water and cook for a few minutes until they float to the top. Stir occasionally to prevent them from sticking. Scoop the cooked ravioli out of the pot and add them to the pan with the sauce. Mix everything together carefully and serve on large pasta plates. Sprinkle with Parmesan cheese, if desired. Note: I’ve tried a few things for making ravioli and find the “Raviolamp” or similar kitchen tools – which you simply line with a layer of dough, then pour the filling into the indentations, add another layer of dough on top, and press the edges through with a rolling pin – to be the quickest and easiest way. And they make beautiful ravioli. Just don’t forget to lightly flour the bottom layer of dough to help it come out of the pan.