Spring pasta with fine herb butter
This homemade ravioli combines the flavourful freshness of wild garlic with the creamy mildness of ricotta. Refined with an aromatic sage butter, the result is a light yet flavourful dish that brings spring to your plate.
Ideal wine accompaniment: Sauvignon Blanc from Styria
An aromatic Sauvignon Blanc from Styria is the perfect accompaniment to this wild garlic ravioli. Its lively acidity and intense flavours of gooseberry, green apple and fresh herbs harmonise perfectly with the spicy filling and buttery sage sauce. The fruity freshness of the wine balances out the creamy texture of the ricotta filling and emphasises the green notes of the wild garlic. A harmonious interplay that captures the flavours of spring.
Further wine recommendations:
1. Grüner Veltliner – DAC Kamptal (Austria) A Grüner Veltliner with a fine spiciness and flavours of green apple and citrus fruit. Its lively acidity structure and mineral note complement the herbal flavours of the ravioli and bring freshness to the dish.
2. Pinot Grigio – DOC Collio (Friuli, Italy) A Pinot Grigio with notes of pear and citrus fruit. Its light minerality and balanced acidity make it a versatile companion for wild garlic ravioli.
3. chenin blanc – AOC Vouvray (Loire, France) A semi-dry chenin blanc with flavours of apple and honey. Its fine residual sweetness forms a pleasant contrast to the spiciness of the wild garlic and complements the ravioli in an interesting way.
4. Pinot Blanc – VDP estate wine (Palatinate, Germany) An elegant Pinot Blanc with flavours of pear and citrus fruit. Its fine minerality and balanced acidity make it a versatile companion for wild garlic ravioli.
5th Albariño – DO Rías Baixas (Galicia, Spain) An Albariño with freshness, citrus notes and a slight salinity. Its lively acidity and fine minerality harmonise wonderfully with the ravioli and bring a maritime note into play.
The recipe:
Wild garlic ravioli with ricotta filling and sage butter
Cooking utensils
- 1 Baking tray
- 1 Baking paper
- 1 Bowl
- 1 Knife
- 1 Chopping board
- 1 Dough roller
Ingredients
For the dough:
- 200 g Wheat flour Type 550
- 2 Tbsp olive oil
- 100 ml Water
- ½ teaspoon salt
For the coating:
- 100 g Crème fraîche
- 60 g fresh wild garlic
- 100 g Goat’s cream cheese Roll or natural
- 2 tsp honey
- Salt and pepper
Preparation
Dough:
- Knead the flour, water, oil and salt into a smooth dough.
- Wrap in foil and leave to rest for 15 minutes.
- Roll out the dough thinly and place on a baking tray lined with baking paper.
Covering:
- Wash the wild garlic, pat dry and roughly chop.
- Season the crème fraîche with salt and pepper to taste.
- Spread the tarte flambée dough with crème fraîche and sprinkle the wild garlic loosely on top.
- Cut the goat’s cheese into slices and spread over the tarte flambée.
- Drizzle with honey.
Baking:
- Bake in a preheated oven at 220 °C (top/bottom heat) for approx. 12-15 minutes until golden brown.
- Serve fresh from the oven – optionally top with a little freshly ground pepper.
Recommended side dishes:
- Vinaigrette salad with beet
- Oven fennel with citrus zest
- Smoked ricotta on toasted bread
