For the dough
400 g wheat flour
1 tablespoon of olive oil
1 tbsp water
pinch of salt
For the filling
150 g fresh wild garlic
1 clove of garlic
a little fresh basil
200 g ricotta
4 tbsp freshly grated parmesan
salt and pepper
For the dough, mix the flour, eggs, water, salt and olive oil in a bowl and then knead the dough well. Then wrap the dough in cling film and put in the fridge for at least 30 minutes.
In the meantime, prepare the filling. Wash the wild garlic, shake it dry and cut it into small pieces. Peel and finely chop the garlic.
Heat olive oil in a pan, braise wild garlic and garlic. Then let it cool down and squeeze by hand, because the filling must not be too liquid.
Then mix the Parmesan, finely chopped basil with wild garlic and ricotta. Then season with salt, pepper and chilli. Now set the filling aside.
Roll out the pasta dough as thinly as possible with some flour. Cut out the ravioli with a round cutter (I simply used a glass), then place 1 tsp of the filling on a circle, brush the edge of the dough with very little water, fold it down and press the edge together with a fork.
Boil water in a large saucepan and add salt. Put the ravioli in the boiling water, then reduce the heat a little so that the water only boils and let steep for 3 minutes. If the dough is not very thin, then a little longer.
Melt butter in a pan and add some sage. Then carefully remove the ravioli from the water, put them in the pan and swirl about the sage butter and serve with a little freshly sliced parmesan.