For the pasta dough:
For the filling:
- 100g Somerset driftwood goat's cheese
- 4 sprigs of mint, picked and finely chopped
- Handful of pea shoots, finely chopped
- 1 tbsp pangrattato [see below]
- 1 shallot, finely diced and caramelised
For the pangrattato:
- 2-4 slices of leftover bread, blitzed in a food processor into breadcrumbs
- 2 cloves of garlic, crushed
- Zest of 1 lemon
- 2 tbsp extra virgin olive oil
- Sea salt to season
- Make your pasta dough by combining all ingredients in a food processor to form a dough or using a fork work the eggs into the flour and then gradually incorporate the wild garlic puree. Knead your pasta dough into a ball and place wrapped in the fridge for 1-2 hours to rest.
- Fry your breadcrumbs, garlic, lemon zest and olive oil for 4-5 mins in a large frying pan on a medium heat until they are golden in colour and extremely crunchy. Once cooled, it will keep in a sealed container for up to 4 weeks.
- Mix a filling for the pasta in a bowl by combining finely chopped mint and pea shoots with soft goat’s cheese, caramelised shallot and a little of your pangrattato.
- Roll out your wild garlic pasta dough by hand on a floured surface and then using a pasta machine or rolling pin form into thin sheets. Place a dollop of filling in the centre and cover with another sheet of pasta. Cut out into ravioli.
- Cook the ravioli in salted water for 2-3 mins. Serve with pea shoots and garlic oil with a generous sprinkle of pangrattato.