Ravioli with wild garlic and ricotta filling

Ingredients for 2 servings:

• 100 g flour (type 405)
• 1 egg(s)
• 1 pinch of salt
• 1 tbsp olive oil
• 1 ½ bunch wild garlic
• 5 tomatoes, dried in oil
• 1 garlic clove(s)
• 15 pine nuts
• 250 g ricotta
• 2 tsp oil from the sun-dried tomatoes
• ½ tsp Allspice d’Espelette or rose pepper
• ½ tsp sea salt
• n. B. pepper, black
• e.g. Parmesan, grated
• 5 tbsp olive oil
• 4 leaves wild garlic, chopped
• some flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Using your hands, make a smooth dough from the flour, egg, a pinch of salt, and olive oil, then shape it into a ball. Wrap in cling film and let rest in the refrigerator for at least an hour. Meanwhile, finely chop the wild garlic and garlic and add to the ricotta in a bowl. Pat the sun-dried tomatoes dry, cut them into small pieces, and add them to the ricotta. Roughly chop the pine nuts and add them. Season with the tomato oil, Espelette pepper, salt, and pepper, and mix well. Divide the pasta dough into several pieces and roll out thinly with a pasta machine. Place the sheets of dough on a well-floured work surface. Place several teaspoon-sized portions of the ricotta mixture onto each sheet of dough, leaving enough space so that the edges can be easily pressed together. Place another sheet of dough on top, press the edges down, and cut or punch out the ravioli. If the dough sheets don’t stick together, moisten the area around the filling slightly. Let the finished ravioli dry slightly, then cook in boiling salted water for 2-3 minutes until al dente. Sprinkle the chopped wild garlic and olive oil over the ravioli, grate Parmesan cheese over the top, and serve immediately.