Wild Garlic and Cream Cheese Ravioli

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Wild Garlic and Cream Cheese Ravioli
This is a Non Vegetarian Recipe
  • RECIPE CATEGORY: Pasta
  • Cuisine: Italian
  • type: Non Veg
  • 1 hr + resting
  • 1
  • Easy
This is a Non Vegetarian Recipe
  • RECIPE CATEGORY: Pasta
  • Cuisine: Italian
  • type: Non Veg
  • 1 hr + resting
  • 1
  • Easy

Show Nutrition Info

Amount Per Serving

  • Calories202.5
  • 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
  • 1Egg
  • 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
Step 1

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.

Step 2

Turn out on a lightly floured surface and bring together to a dough.

Step 3

Knead for 5 minutes until it feels smooth, wrap in cling-film and chill for 30 minutes.

Step 4

Cut the dough into quarters, then roll out each piece using a pasta machine.

Step 5

Dust with flour as you go and move down a notch to a thinner setting every second roll.

Step 6

Continue to the thinnest setting.

Step 7

Stamp rounds or squares using a ravioli cutter or 6-cm biscuit cutter: work quickly so the pasta doesn’t dry out.

Step 8

Lay the circles on a semolina-dusted tea towel and cover with cling-film as you roll the rest.

Step 9

Wilt the wild garlic in simmering water for 1 minute, drain, squeeze dry and then finely chop.

Step 10

Mix it into the soft cheese with the grana padano and season with pepper.

Step 11

Put 1 tsp filling in the centre of each round.

Step 12

Dampen the edges with water and sandwich another round on top.

Step 13

Seal the edges, pushing out any air bubbles as you go.

Step 14

Lay the ravioli back on the semolina-dusted tea towel to dry for a few minutes.

Step 15

Cook the pasta in a large pan of simmering salted water for 2-3 minutes.

Step 16

Don’t boil it or the ravioli may split. Drain.

Step 17

Meanwhile heat the butter in a small pan and cook it until it turns nut brown in color.

Step 18

Add 1 tbsp chopped wild garlic and then toss the hot ravioli in it.

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