Ravioli with wild garlic ricotta cream

Ingredients

Directions

1. 1

   Separate 1 egg for the dough. Knead semolina, 150 g flour, egg yolk, whole eggs, approx. 1/2 teaspoon salt, oil and 2-3 teaspoons water first with the dough hooks of the hand mixer, then on a little flour with your hands for approx. 10 minutes.

2. 2

   Form dough into a ball, wrap in foil, let rest at room temperature for about 1 hour. Clean, wash, spin dry and chop the wild garlic finely. Mix with ricotta, season to taste with salt and pepper.

3. 3

   Divide the noodle dough into 3 portions. Roll each portion several times through a pasta machine until the dough is about 1 mm thin. Or roll out on a little flour to 3 equally thin rectangles (each approx. 15x60 cm).

4. 4

   Halve all dough sheets crosswise to make 6 sheets. Put 1 teaspoon of ricotta mixture on each of 3 plates at a distance of approx. 5 cm. Whisk the egg white. Spread the rest of the plates with the mixture, place the filling over the plates and press the spaces between them well.

5. 5

   Between the fillings turn into ravioli of about 6x6 cm or cut with a knife. Bring 3-4 l salted water to the boil in a large pot. For the sauce, bring wine, lemon peel and juice to the boil. Stir in the cream and simmer open for about 10 minutes.

6. 6

   Cook the ravioli in boiling water for 6-8 minutes. Whip the butter in small pieces under the no longer boiling sauce. Season to taste and foam up with a hand blender. Remove the ravioli and serve with the sauce and salad.