Wild garlic ravioli
- Published: 15 Apr 21
- Updated: 18 Mar 24
Want to make homemade ravioli from scratch? This recipe is perfect for spring: homemade spinach pasta filled with delicious wild garlic.
We’ve got plenty of filled pasta recipes for spring, summer, autumn and winter in our filled pasta recipe collection.
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Serves 6 (makes about 60 ravioli) -
Hands-on time 1 hour, plus making the pasta
Nutrition
- Calories
- 539kcals
- Fat
- 27.7g (15.3g saturated)
- Protein
- 16.3g
- Carbohydrates
- 53.8g (3.7g sugars)
- Fibre
- 4.5g
- Salt
- 0.5g
delicious. tips
Easy swaps: Replace the wild garlic with the same quantity of spinach and 1 fat garlic clove, crushed.
Don’t waste it: Slice the zested lemon, then freeze to use in your Friday night gin and tonic.
Make the ravioli and leave to dry for 3-4 hours on the tea towel/baking trays, turning over every so often. Open-freeze the dried ravioli on a baking tray (don’t let the ravioli touch each other) until hard (30 minutes), then transfer to a freezer bag for 1-2 months.
Foraging for wild garlic: Wild garlic grows between March and June. You’ll probably smell it as you get near, especially if you’re walking through a patch. Look for clusters of broad, pure green spearhead-shaped leaves growing in damp areas of deciduous woodland, often close to water – and often near bluebells. If it’s flowering, you’ll see pretty white petalled flower heads sitting on a single stem shooting up from connected leaves. If you’re at all unsure, rub a leaf between finger and thumb to release the garlicky aroma.
Rolling your pasta: A pasta-rolling machine is worth the investment if you plan to make pasta regularly (hand-operated ones cost around £40 – or you can buy an attachment for your stand mixer) as it guarantees results will be thin and smooth, plus easier and faster. Although you can roll pasta by hand on a lightly floured surface using a thin rolling pin, it involves patience and muscle power as it takes a long time to get the pasta thin enough, but if you’re only making a small batch it’s worth it.