Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Shape
Butter
Ravioli
How it's done
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Filling
In a bowl, mix the ricotta with all the other ingredients up to and including the wild garlic, season.
Shape
Roll out a sheet of pasta dough, cut in half lengthwise. Brush the strips of pasta dough with a little water. Divide the filling into four portions. Divide one portion into 14 mounds and place in the middle of the pasta strips at equal intervals. Fold the pasta strips lengthwise so that the edges of the dough lie on top of each other, then press the edges down firmly, pressing out any trapped air. Cut out crescent-shaped ravioli using a round cutter (approx. 8 cm in diameter). Press the edges down firmly and place on a sheet of baking paper. Shape more ravioli using the remainder of the pasta strips and filling.
Butter
Heat the butter in a wide non-stick frying pan until it foams and smells slightly nutty. Add the lime zest and juice, mix.
Ravioli
Cook the ravioli in batches in simmering salted water for approx. 5 mins. Remove the ravioli with a slotted spoon, drain well, add to the butter and mix carefully. Plate up the ravioli, sprinkle with the flowers and fleur de sel.
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