Wild Garlic Ravioli with Sage Butter, Spring Vegetables & Bruschetta

Ingredients

For the pasta

• 175g/6oz 00 flour
• 3 eggs (1 whole, 2 yolks)
• 15g/½oz semolina flour

For the filling

• 100g/3½oz wild garlic, blanched and chopped
• 100g/3½oz ricotta
• 50g/1¾oz Parmesan, grated

For the primavera vegetables

• 75g/2½oz unsalted butter
• 2 tbsp sage leaves
• 1 bunch asparagus, trimmed, blanched and chopped
• 100g/3½oz purple sprouting broccoli, trimmed, blanched and chopped
• 4 spring onions, chopped
• 50g/1¾oz pine nuts
• 2 tbsp fresh basil
• 50g/1¾oz Parmesan, grated
• 50g/1¾oz Pecorino, grated

For the bruschetta

• 1 ciabatta loaf, halved
• 1 garlic clove, peeled and left whole
• 200g/7oz heirloom tomatoes, chopped
• 1 tbsp red wine vinegar
• 2 tbsp basil, torn
• Olive oil

Method

1. Make the pasta: combine the 00 flour, eggs and semolina in a food processor and pulse until a dough forms. Remove, wrap and chill in the fridge for at least one hour to relax the gluten.

2. Prepare the filling: in a bowl, mix the blanched chopped wild garlic, ricotta and grated Parmesan. Season with salt and pepper and set aside.

3. Assemble the ravioli: divide the pasta into two pieces and roll each into long sheets with a pasta machine. Spoon a tablespoon of filling along the centre of one sheet, leaving about 5cm between each mound. Lay the second sheet over the top, press gently around each filling mound to remove air, then cut into squares and set aside.

4. Cook the primavera vegetables: heat a sauté pan and melt the butter until it begins to brown. Add the sage, then the asparagus, broccoli and spring onions and cook for 1–2 minutes until bright and tender. Stir in the pine nuts and torn basil just before finishing.

5. Make the bruschetta: toast the ciabatta halves under a grill or on a griddle until golden.

6. Finish the bruschetta: remove the toast from the heat and rub the surface with the whole garlic clove. Toss the chopped tomatoes with red wine vinegar, torn basil, a drizzle of olive oil and a pinch of salt and pepper. Let the mixture rest for 20 minutes to develop flavor, then spoon over the toasted bread just before serving.

7. To serve: bring a large pot of salted water to a boil and cook the ravioli for 1–2 minutes until they rise and are tender. Transfer them to the pan with the primavera vegetables, adding a splash of reserved pasta water to create a light sauce. Toss gently, transfer to a serving bowl and finish with the grated Parmesan and Pecorino. Serve the bruschetta on the side.