Wild garlic ravioli

Instructions

1. Knead the ravioli dough well and leave to rest for at least 30 minutes.
2. In the meantime, you can finely slice the Grana Padano and mix it with the ricotta. It is best to chop the wild garlic just before shaping for a more intense wild garlic flavor.
3. Roll out the pasta dough thinly. The dough should be translucent (approx. 1 mm, setting 6 on the pasta machine). Use plenty of flour to prevent the dough from sticking. When you have rolled out enough, leave to relax for a few minutes before cutting out the ravioli shape, otherwise it will warp.
4. Cut the pastry into circles approx. 9 cm in diameter and set aside for filling.
5. Now finely chop the wild garlic and add to the filling. Season to taste with very finely ground pepper and salt.
6. Using two tablespoons, form approx. 1 heaped tablespoon of mixture into a ball by repeatedly passing it from spoon to spoon. Place on the dough.
7. Wet your hands with a little water and use it to moisten the edge of one of the pastry discs.
8. Place the second circle of dough on top and make sure to close the ravioli in the middle. The aim is for both discs of dough to meet at the same height with the filling and for one side not to remain flat.
9. Leave to stand in boiling water for a few minutes. Serve with browned butter and grated Parmesan cheese.