Foraged Wild Garlic ‘Ricotta’ Ravioli

Begin with making the dough by mixing the flour salt & turmeric in a large bowl. Gradually add water and olive oil, stirring until a firm dough forms. Knead this dough on a floured surface until it becomes smooth and elastic. Once done, cover the dough and let it rest to relax the gluten, making it easier to roll out later.

For the filling, blend the tofu, nutritional yeast, miso paste, the zest and juice of a lemon, steamed wild garlic, onion powder, salt & flour until the mixture is smooth luxurious. Transfer the mix to a bowl & fold through the capers. Ensure the filling is seasoned well and has a consistency that will hold inside the ravioli

Once the dough has rested, roll it out on a lightly floured surface to a thin sheet using a pasta machine or rolling pin – I roll mine to the 2nd but last thinness on the machine. Using a cutter cut circles for the ravioli bases. Place a small amount of the filling in the centre of each base, ensuring not to overfill. Moisten the edges of the dough with a little water, place another piece of dough on top, and seal the edges firmly by pressing down with your fingers. Make sure the ravioli are well sealed to prevent the filling from escaping during cooking.

For the sauce, heat olive oil in a pan and sauté finely chopped shallot and garlic until caramelised. Add mushrooms and cook until they begin to go golden. Deglaze the pan with white wine, letting it reduce slightly. Add a handful of wild garlic towards the end to wilt gently. 

To cook the ravioli, bring a large pot of salted water to a boil. Carefully place the ravioli in the boiling water and cook until they float to the surface, this should take 2-3 minutes. Remove them with a slotted spoon, draining any excess water.

Serve the cooked ravioli topped with the mushroom and wild garlic sauce, drizzling additional olive oil over the top & a few toasted hazelnuts.