Ravioli with Wild Herbs
Ingredients
- For the pasta
- 125 grams Durum wheat
- 75 grams Semolina flour
- salt
- 2 eggs
- 1 tsp olive oil
- For the filling
- 50 grams Ground elder
- ½ Pepperoncini
- 60 grams freshly grated Parmesan
- 1 tsp lemon zest (organic)
- 200 grams Ricotta cheese
- salt
- freshly ground peppers
- For the sauce
- 100 grams Ground elder
- 60 grams butter
- freshly grated Parmesan (for garnish)
Preparation steps
For the pasta, mix flour in a bowl with semolina and 1/2 teaspoon salt. Add eggs and oil and knead with hands until smooth. For dough into a ball, wrap in foil and let it rest for about 1 hour at room temperature.
For the filling, rinse goutweed, shake dry and coarsely chop leaves. Rinse peperoncini, cut in half lengthwise, remove seeds and chop. Mix goutweed in a bowl with peperoncini, Parmesan, lemon zest and ricotta and season with salt and pepper.
Divide pasta dough into portions and rotate through the pasta machine to create thin sheets. Cut into 10 cm (approximately 4 inch) squares with a pastry cutter and place 1 heaping teaspoon of filling in the center of each pasta square. Fold pasta diagonally over filing and press the edges together. Cook finished ravioli in a large pot of boiling salted water for about 3 minutes until they rise to the surface.
For the sauce, rinse goutweed and shake dry. Melt butter in a large frying pan and allow to foam. Stir in goutweed.
Toss drained ravioli in goutweed butter mixture, then arrange on plates and serve sprinkled with Parmesan.
