Ravioli with Wild Garlic Filling

For the dough, mix the flours and semolina, eggs, salt, and oil. Add a little water as needed and knead to make a smooth dough. Wrap in plastic and rest for about 20 minutes.

For the filling, rinse the wild garlic, blanch in boiling salted water, drain, squeeze out excess water and chop coarsely. Peel the onion, chop finely and saute in butter until translucent, then remove from heat. Stir the ricotta with the Parmesan cheese and the cream. Mix in the wild garlic and the onion and season with salt, pepper, and nutmeg.

Roll out the dough on a floured surface 2-3 mm thick and cut out circles about 8 cm (approximately 2 inches) in diameter. Place a small amount of the filling in the center of each, moisten the edges and fold into crescents. Press the edges firmly and press with a fork to decorate. Meanwhile, bring plenty of salted water to a boil, drop in the ravioli and simmer for 6-8 minutes, then drain. Melt 2 tablespoons of butter in a pan and place the dripping wet pasta in the pan and swirl to coat with the butter.