Ravioli with Mozarella and Wild Garlic Pesto

A great pasta dish for any occasion:

Whisk oil and wild garlic in a cutter to make a paste. Can be stored in sealed jar in refrigerator for up to one year.

Pasta dough with wild garlic:

Bring water and salt to a boil and cool. Knead a smooth dough with all the ingredients. Wrap in plastic wrap and let rest for at least an hour until chilled. Divide dough into 4 pieces and roll out with pasta machine as thin as possible (step by step). Cut the dough into squares or turn them through the pasta roller. Brush dough sheets with beaten egg. Form filling in the center and fold dough sheet into a triangle. Press edges well to smooth.

Filling:

Grate mozzarella through hash grater. Add bread crumbs, salt and pepper and knead into a dough. Form 4 balls

Sauce:

Reduce cream to 2 dl, season, add washed wild garlic and let it boil. Mix and strain.

Cook ravioli in salted water for about 2 minutes. Carefully remove and drain.

Arrange on a plate and garnish with foamed sauce. Garnish with fried wild garlic if desired.

Briefly boil the pasta in the salted water, drain, arrange and garnish with the foamed sauce.

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