Wild garlic ravioli

Ingredients for 2 servings:

• 40 g wild garlic, very finely chopped
• 6 g spring onions
• 150 g cream cheese
• some vanilla pod(s), grated
• 1 pinch of salt
• 1 pinch(s) pepper, green
• some lemon peel, grated
• 160 g wheat flour, type 405, preferably double-grain
• 80 g durum wheat semolina
• 3 eggs
• 1 pinch of salt
• 1 tsp oil
• 1 tbsp water

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

enough for about 24 ravioli

Drain the cream cheese in a sieve. Grate the lemon zest. Clean the spring onions. Separate the eggs. Lightly beat the egg whites with a fork. Dough preparation: Knead the egg yolks, flour, semolina, and salt with the oil and water until smooth. Wrap the dough in cling film and let it rest for at least 30 minutes. Tip: If desired, you can add finely grated hazelnuts to the dough. Filling: Finely chop the wild garlic and spring onions and mix with the cream cheese until smooth. Season the filling mixture with salt, pepper, vanilla seeds or a little grated vanilla pod, and grated lemon zest. Roll out the pasta dough into very thin sheets, about 10 cm wide. I use my rolling pin at least on setting “6,” sometimes “7”—it depends on the dough. Then, at intervals of about 7 cm, place a teaspoon of the filling in the center of the dough sheet. Brush the egg whites into the spaces between the doughs. Fold the dough sheet over itself along the long side so the edges are tucked together. Using a suitably sized cutter, cut out semicircular ravioli, pressing the edges together slightly, e.g., with a fork. Place on a floured surface or let them cook directly in boiling salted water for a few minutes – do not boil. They are cooked when they float to the surface. Serve with saffron sauce and king oyster mushrooms.