Wild Garlic and Cream Cheese Ravioli
- RECIPE CATEGORY: Pasta
- Cuisine: Italian
- type: Non Veg
- 1 hr + resting
Show Nutrition Info
Amount Per Serving
- Fat 11.5 g
- Cholesterol 99.3 mg
- Sodium 130.3 mg
- Potassium79.5 mg
- Carbohydrate 17.8 g
For the filling
- 100 gplus extra for dusting Flour
- For dusting Semolina
- 1/2 bunch + 1 tbsp extra Wild garlic
- 75 gD’Lecta cream cheese
- 1tbspgrated + extra to serve Grana padano
- To season Pepper
- 1 tbspD’Lecta unsalted butter
- Salt a pinch
To make the pasta, put the flour and salt in a food processor and crack in the eggs. Pulse until the mixture forms sticky-looking crumbs.
Turn out on a lightly floured surface and bring together to a dough.
Knead for 5 minutes until it feels smooth, wrap in cling-film and chill for 30 minutes.
Cut the dough into quarters, then roll out each piece using a pasta machine.
Dust with flour as you go and move down a notch to a thinner setting every second roll.
Continue to the thinnest setting.
Stamp rounds or squares using a ravioli cutter or 6-cm biscuit cutter: work quickly so the pasta doesn’t dry out.
Lay the circles on a semolina-dusted tea towel and cover with cling-film as you roll the rest.
Wilt the wild garlic in simmering water for 1 minute, drain, squeeze dry and then finely chop.
Mix it into the soft cheese with the grana padano and season with pepper.
Put 1 tsp filling in the centre of each round.
Dampen the edges with water and sandwich another round on top.
Seal the edges, pushing out any air bubbles as you go.
Lay the ravioli back on the semolina-dusted tea towel to dry for a few minutes.
Cook the pasta in a large pan of simmering salted water for 2-3 minutes.
Don’t boil it or the ravioli may split. Drain.
Meanwhile heat the butter in a small pan and cook it until it turns nut brown in color.
Add 1 tbsp chopped wild garlic and then toss the hot ravioli in it.