Ravioli filled with ricotta and wild garlic cream with foamy lemon butter sauce

Name: Ravioli filled with ricotta and wild garlic cream with foamy lemon butter sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 125 g Pasta semolina (durum wheat semolina); 150 g Flour; 2 Eggs (size M); 2 Protein; 1 TEASPOON Salt; 4 TABLESPOONS + 1 tsp olive oil; 1 collar Wild garlic; 250 g Ricotta cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 small head frisée salad; 6 TABLESPOONS Butter; 1 untreated lemon; 6 TABLESPOONS Milk; 2 TABLESPOONS Whipped cream; 7-10 Tbsp Cling film; 1 Disposable piping bag

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

125 g Pasta semolina (durum wheat semolina)
150 g Flour
2 Eggs (size M)
2 Protein
1 TEASPOON Salt
4 TABLESPOONS + 1 tsp olive oil
1 collar Wild garlic
250 g Ricotta cheese
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 small head frisée salad
6 TABLESPOONS Butter
1 untreated lemon
6 TABLESPOONS Milk
2 TABLESPOONS Whipped cream
7-10 Tbsp Cling film
1 Disposable piping bag

Directions

1
Put the pasta semolina, flour, eggs, 1 egg white, salt and 3 tablespoons of oil in a mixing bowl. Knead with the dough hooks of the hand mixer on the lowest setting for about 10 minutes. Knead the dough well again on a work surface. Wrap the dough in foil and put it in a cool place for about 4 hours. In the meantime, pluck the wild garlic from the stalks and wash. Bring a pot of salted water to a boil, blanch the wild garlic in it for about 30 seconds, remove and quench. Mix 2 tablespoons of ricotta, 1 tablespoon of oil and wild garlic in a universal chopper and place in a bowl.
2
Stir in the rest of the ricotta and season to taste with salt, pepper and 1 pinch of sugar. Clean the salad, wash and spin dry. Put it in a cold place. Put 4 tablespoons of butter in a small high pot. Wash the lemon and grate dry. Finely grate the zest and add to the butter. Halve lemon, squeeze juice from 1/2 lemon and add. Heat butter over medium heat, add milk and cream and season to taste with salt, pepper and sugar. Knead the pasta dough on a floured work surface. Roll out noodle dough thinly with the noodle machine. Halve the dough plate and brush one of the plates with egg white. Put the wild garlic filling into a piping bag and spread hazelnut-sized dots at a distance of 5 cm on one of the plates. Carefully place the 2. plate on top, press on and cut out ravioli (approx. 5 x 5 cm) using a pastry wheel.
3
Knead the pasta dough on a floured work surface. Roll out noodle dough thinly with the noodle machine. Halve the dough plate and brush one of the plates with egg white. Put the wild garlic filling into a piping bag and spread hazelnut-sized dots at a distance of 5 cm on one of the plates. Carefully place the 2. plate on top, press on and cut out ravioli (approx. 5 x 5 cm) using a pastry wheel. Process the remaining dough into ravioli again. Results in about 28 ravioli. Cook the ravioli in a large pot of salted water for about 2 minutes. Heat 2 tablespoons of butter in a pan over medium heat. Add the ravioli to the pan, turn briefly in the butter and place on plates. Heat the sauce, foam with a hand blender, pour 2 tablespoons over each ravioli. Place the salad on the ravioli and sprinkle with 1 teaspoon of oil. Grind pepper over the ravioli and add the rest of the sauce
4
Results in about 28 ravioli. Cook the ravioli in a large pot of salted water for about 2 minutes. Heat 2 tablespoons of butter in a pan over medium heat. Add the ravioli to the pan, turn briefly in the butter and place on plates. Heat the sauce, foam with a hand blender, pour 2 tablespoons over each ravioli. Place the salad on the ravioli and sprinkle with 1 teaspoon of oil. Grind pepper over the ravioli and add the rest of the sauce
5
4 hours waiting time