for 4 person

Filling

250 g	ricotta
125 g	cream cheese, plain
80 g	grated Parmesan
2	limes, rinsed with hot water, dabbed dry, use grated zest and 1 tbsp of juice
1 bunch	wild garlic (approx. 20 g), roughly chopped
¼ tsp	salt
a little	pepper

Shape

4	rolls of pasta dough (each approx. 250 g)
a little	water

Butter

80 g	butter
1	lime, rinsed with hot water, dabbed dry, use grated zest and 1 tbsp of juice

Ravioli

	salted water, boiling
1 ½ tbsp	dried flowers
½ tsp	sea salt

How it's done

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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