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Wild Garlic and Ricotta Ravioli

Wild garlic is in its prime right now! It adds a wonderful twist to this traditional ravioli filling with a simple sage and butter sauce. We love teaching how to make ravioli on our vegetarian Italian classes because there are endless options for fillings. A terrific opportunity to show off seasonal veg! The only challenge is saving room for the tiramisu...

Freshly picked wild garlic

Fresh Pasta Ravioli with Spinach and Wild Garlic Ricotta 

Serves: 6


  • basic egg pasta dough
  • 125g spinach, wilted
  • 125g wild garlic leaves, chopped
  • handful of fresh herbs – basil, parley, thyme, chopped
  • 2 tbsps olive oil
  • 250g ricotta cheese
  • 2 egg yolks
  • salt and freshly ground black pepper
  • a grating of nutmeg


  1. Make the full amount of our basic egg pasta dough and allow to rest.
  2. Steam the spinach, cool and squeeze out all the liquid.
  3. In a large bowl, mix together the ricotta, spinach, wild garlic, fresh herbs and season well with salt, pepper and nutmeg. When the seasoning is right, mix in the egg yolks.
  4. Roll out the dough in the pasta machine to make long sheets 12cm wide.
  5. Clean the kitchen table and sprinkle with semolina.
  6. Lay a sheet of pasta out on the table and cut into 12cm squares. Place 4 teaspoons sized spoonfuls of filling mixture on each square, each blob an equal distance apart. Lightly brush the pasta sheet around the blobs of filling with water and lay another square on top. Press to seal the edges around each blob of filling then cut the ravioli to separate them.
  7. Taking one at a time, press lightly with your fingers all round the edge, making sure you squeeze out all the air, or they will burst when you cook them.
  8. Place on a tray sprinkled with semolina, cover with a clean cloth until needed.
  9. To cook, fill a large saucepan three quarters full with water, add a very good large pinch of salt. Bring to the boil, turn down to a simmer and cook a few ravioli at a time, they cook in a couple of minutes, take out with a slotted spoon and serve at once with Sage Butter.


  • Buy a good quality Italian Pasta maker. The golden rule is never wash the pasta maker as it will rust and be ruined. 
  • For a vegan pasta replace the eggs with half water and half olive oil.
  • Freeze any extra un-cooked ravioli. It only takes a couple of minutes more to cook straight from frozen.
  • You can fill ravioli with anything you like-roasted vegetables of sautéed mushrooms are good, or roasted squash with sage and garlic, and try different cheeses.

Read on for more fantastic wild garlic recipes!

Wild Garlic and Ricotta Ravioli