In an attempt to cook better, fresher pasta at home, we finally invested in a pasta machine!
For our first go, I'm bloody thrilled.
Of course, with wild garlic season going strong I had to incorporate that - while I did make a batch of wild garlic pesto, I wanted to try something different to pesto pasta, and so this ravioli dish was born. I have to say the earthy, salty miso butter was the perfect compliment to the tangy, cheesy ravioli!
Be careful if you're picking your own wild garlic. It's easily mistaken for other bulb plants that can be poisonous. Make sure you consult a good foraging guide so you know you have the real deal, and be sure to wash it when you get home!
Wild Garlic, Spinach & Ricotta Ravioli with Miso Brown Butter
I'm no expert on pasta dough; I was taught 100g flour and 1 egg per person, so I'm just giving instructions on the stuffing mixture & sauce here!
For the ravioli stuffing mixture (enough for 3-4 people):
250g ricotta
30g spinach, chopped
30g wild garlic, chopped
Black pepper
For the miso butter:
3tbsp unsalted butter
1tbsp white miso
In a mixing bowl, combine all the ingredients for the ravioli stuffing - season the mixture to taste with black pepper. If you're not making with the butter, then definitely add salt at this point!
Using spoons, add a generous teaspoon of the mixture to the centre of each ravioli square. Cover & seal the ravioli as you usually would.
Cook the pasta in boiling water - around 4 mins.
While the pasta cooks, add the butter to a saucepan and warm the butter gently. Once it's melted, add the miso paste and stir throughly. Continue to brown the butter until golden, then remove from the heat.
Serve the ravioli warm and drizzle with the brown butter.