For the pasta dough

200 g all-purpose flour
140 g egg yolks
1 tbsp olive oil

For the Filling

100 g wild herbs
250 g ricotta
2 egg yolks
50 g grated Parmesan
2 tbsp breadcrumbs
Salt and freshly ground pepper

Suitable wild herbs include ground elder, dandelion leaves, nettle, or young yarrow leaves.



For Serving

young spinach leaves
brown butter
grated Parmesan
fresh spring wild herbs

For the pasta dough, knead flour, egg yolks, and olive oil into a smooth dough using a stand mixer or by hand. Then let the dough rest for about 1 hour.

In the meantime, thoroughly wash the wild herbs, pat them dry, and remove the stems. Set aside a few nice leaves for garnish, and finely chop the rest. Mix the chopped herbs with ricotta, egg yolks, grated Parmesan, and breadcrumbs. Season with salt and freshly ground pepper.

Roll out the pasta dough very thinly, preferably with a pasta machine. Then cut the dough into medium-sized squares. Place a teaspoon of the filling on each square, bring the corners together, and press firmly to prevent the ravioli from opening during cooking.

Cook the ravioli in boiling salted water for about 3 to 4 minutes.

Shortly before serving, briefly sauté the washed spinach leaves in a pan and season with salt, pepper, and a little nutmeg.



Serving
Distribute the sautéed spinach on plates and arrange the ravioli on top. Sprinkle with grated Parmesan, drizzle with brown butter, and garnish with fresh spring wild herbs.