Ramsoms & Ricotta Ravioli Recipe (aka cheesy, spicy wild garlic ravioli)

Posted by louisa on Monday 16 May 2011 in cooking, Featured, recipes, wild food | 4 comments

Usually when I post recipes, they’re either long-time firm favourites or new things that I’ve made a least a few times to try different flavour tweaks. However these suckers took a good while to make and I can’t see myself finding the time to make them again before the wild garlic (Ramsoms) season is well and truly over, so I’m going to publish the recipe now after making them start-to-finish just once. They were yummy as they were :)

There is so much wild garlic in the woods behind our house that it seems rude not to use it as often as possible throughout the spring. We add it raw into salad, have it in mash/potato cakes for a colcannon-ish dish, use it as a pizza topping but mostly, have it on pasta — usually wilted with a little lightly fried chorizo and some olives. Yummo.

It goes so well with pasta, as a tasty spinach substitute, that I wanted to try making pasta with it – and this is the result: wild garlic ravioli. WG loses a lot of its fieriness when you cook it and the flavour here is quite subtle – which is why I served it with a sprinkling wild garlic seed pods too. Plus, they also look ace :)