Avocado and Wild Garlic Soup with Ham Ravioli

For the avocado and wild garlic soup with ham ravioli, first prepare the dough for the ravioli. For this, knead flour, semolina, one egg, one egg yolk, a few drops of oil, salt, a little nutmeg and a tablespoon of lukewarm water into a dough.

Wrap the dough in cling film and let it rest for an hour. Then roll out on a floured surface, cut out circles and brush the edges with some egg white.

Cut the ham into small cubes, mix with the spreadable sausage and place in small heaps on the dough circles. Overlap the dough and press the edge firmly smooth. Cook the ravioli in lightly salted water until they float to the top, remove and set aside.

Peel and dice the avocado, sprinkle with lemon juice, place in a hand blender and mash. Clean the wild garlic, set eight leaves aside, and puree the rest with sour cream as well.

Peel and finely dice the onion and sauté in hot clarified butter until translucent. Dust with flour, pour cold milk, stir until smooth, add hot clear soup and simmer on low heat. Fold in the avocado and wild garlic puree, bring to the boil briefly and turn down, season with salt and pepper.

Lightly brown the ravioli on both sides in clarified butter, and briefly sauté the eight wild garlic leaves. Arrange soup in deep plates, add ravioli, place grissini sticks and fried wild garlic leaves on top. Finally, sprinkle dried tomatoes over the soup and add the avocado bears.

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