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–+ servings

Wild garlic ravioli with ricotta filling and sage butter

These homemade wild garlic ravioli with ricotta filling and sage butter are a light yet tasty spring dish. The combination of spicy wild garlic, creamy ricotta and aromatic sage butter brings spring to your plate. Ideal for a light lunch or dinner, accompanied by a suitable white wine
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Main course
Cuisine Alsace, French
Servings 2 People
Calories 550 kcal

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

Nutritional values per portion

Calories: 550kcalCarbohydrates: 54gProtein: 18gFat: 27g
Keyword Goat cheese, Honey, Spring, Tarte flambée, Vegetarian, Wild garlic, Wine pairing
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