Wild Garlic Ravioli

Pasta dishes are always a good idea!

Pasta dough:

Heap flour and durum wheat semolina on countertop. Make a well and put 5 eggs, 1 soup spoon of olive oil and a little salt. Stir the ingredients in the well with your fingers and then add more and more flour and semolina from the edge.

Finally, mix and knead heartily until the dough is smooth and very firm. The harder the dough, the more bite the pasta will have later. Wrap the dough in plastic wrap and rest in the refrigerator for an hour.

Bear’s garlic filling Make potatoes and put them through the potato press Shape cut bear’s garlic and work it into the potato mixture with a tiny bit of grated parmesan. Wash the morels well and sauté them in a casserole with a little butter and finely diced shallots. Add the quartered cherry tomatoes and season with salt, pepper and sugar.

Form the pasta:

Flatten the dough piece by piece in the pasta machine, fold and roll again. Keep dusting the dough with flour in between. Repeat the process a few times until a smooth but stable sheet of dough is formed. Carefully turn the dough sheets through the different width rollers of the pasta machine until you have long narrow dough sheets.

Brush the dough sheets with egg yolk and cut them out with a serrated metal cutter. Then spread a little bit of the f

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