Bursting with delicate sweet garlicy flavours, wild garlic ravioli are spring at its best
It’s official! Today is the first day of spring, aka International Happiness Day.
To top this further, it’s also National Ravioli Day and the local wild garlic season has just kicked off.
The plant, which is growing wild in wide parts of Europe and Asia, years has enjoyed something of a revival in the kitchen over recent years. Though it’s one of the foods that heavily divides opinions. It has a distinctive garlic flavour though it’s less pungent than garlic cloves.
Wild garlic is an edible plant that can be used entirely and eaten either raw or cooked. When cooked, the pungency will be toned down, displaying a delicate and slightly sweet taste.
If like me, you are team wild garlic, this is the time to take advantage of the short-lived wild garlic season.
Homemade ravioli are always a major favourite at my house, and these delicious homemade ravioli with wild garlic-ricotta filling are spring at its best.
If you have never made your own ravioli at home, it’s totally understandable you might be a bit nervous about it. But I can only recommend to go for it. Once you get some practice, making your own pasta dough is really fun. After a while, you will even want to try your hand at some multi-colour pasta, or particular shapes.
These wild garlic ravioli are perfect if you are still fresh to making your own pasta as the dough only requires ‘basic’ treatment. What sets them apart though, is the wild garlic-ricotta filling.
I bet you are familiar with the classic spinach-ricotta filling but swapping spinach for wild garlic really makes this dish so much tastier.
Best wine pairing with wild garlic ravioli
The pungent flavour of the wild garlic is best married with tart, fresh aromatic white wines. A great match will be a Sauvignon Blanc, Pinot Blanc as well as Grüner Veltliner, while a refreshing rosé with structure and very light tannins will also work well.
Homemade Wild Garlic-Ricotta Ravioli Recipe
300 g all-purpose flour
1 teaspoon salt
Wild garlic-ricotta filling:
100 g wild garlic
250 g ricotta
50 g parmesan, grated
1 egg yolk
2 tablespoons olive oil
1 shallot, finely chopped
100 ml white wine
500 ml heavy cream
100 g parmesan, grated
salt, pepper, nutmeg
4-5 extra leaves of wild garlic, cut into stripes
Mix flour, eggs, salt and 2-3 tablespoons warm water until obtaining a smooth, elastic dough. Cover with cling film and refrigerate for one hour.
Put aside a couple of wild garlic leaves for garnishing.
Using a stand mixer, mix wild garlic and egg yolk. Add ricotta and parmesan and combine. Season with salt and nutmeg.
Divide the dough into four batches.
On a lightly floured surface, using a rolling pin, thinly roll out the dough (around 5 mm) to a rectangle.
If you do not have a ravioli maker or ravioli stamp, cut out small cycles using a glass or similar. Put dollops of the filling (about one teaspoon) to one side of the dough. Cover with the other side and using a fork pinch the two sides together.
If you have a ravioli stamp, distribute the dollops along one side of the rectangle, a few cm apart from each other. Then cover with the other side of the rectangle and cut out the ravioli with the stamp.
Continue until you have worked up each batch of the dough.
In a large saucepan, bring abundant water to a simmer, season with salt, then add the ravioli and let simmer for about 5 minutes. They will float to the surface when ready.
Meanwhile, heat the olive oil in a large skillet. Add the shallot and sauté until translucent. Add white wine and let boil down a bit. Add the cream and cook for 3-4 minutes, then add the parmesan and continue to cook until melted. Season with salt, pepper, and nutmeg.
Using a skimmer, transfer the ravioli to the skillet. Toss around until the ravioli are well coated with the sauce.
Garnish with stripes of wild garlic.
Do you have a favourite wild garlic recipe? Let me know which one in the comments below.