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Wild garlic ravioli

There are recipes that are just worth the effort. One of those recipes is this one:

Wild garlic is brought into its most beautiful shape and processed into wild garlic ravioli.

Filled with mushrooms and served with a delicate sauce made from cherry tomatoes, spring onions and pine nuts, the wild garlic is not only an eye-catcher on every plate, but also a real temptation!

First, the pasta dough is made, which consists essentially of durum wheat semolina, flour, olive oil and water in addition to the pureed wild garlic.

While the pasta dough is resting, the filling can be prepared. Here you can of course feel free and create a filling of your choice. But today we would like to introduce you to one possibility.

The base of the mushroom filling is made from mushrooms, vegan creme fraiche and chickpea flour and goes wonderfully with the aromas of wild garlic.

We can definitely tell you that our ravioli are not only pretty to look at!

Wild garlic ravioli with mushroom filling

Cook Time50 minutes
Resting time30 minutes
Total Time1 hour 20 minutes
Servings: 4 persons
Author: Malgosia


Wild garlic pasta:

  • 80 g fresh wild garlic
  • 100 ml water
  • 200 g wheat flour
  • 100 g durum wheat semolina
  • 1 tbsp olive oil
  • 1 tsp salt

Mushroom filling:

  • 2 shallots
  • 250 g mushrooms
  • 2 tbsp creme fraiche
  • 1 tbsp chickpea flour
  • 2-3 stalks of parsley
  • 1 tbsp olive oil
  • salt


  • 200 g cherry tomatoes
  • 2 spring onions
  • 50 g pine nuts
  • 1 tbsp olive oil


  • For the pasta, wash the wild garlic leaves and puree them finely with the water.
  • Mix the flour, durum wheat semolina and salt in a bowl. Add the olive oil and the wild garlic mixture and mix everything. Knead the pasta dough well until it becomes elastic.
  • Let rest for 30 minutes at room temperature in a bowl covered with a plate or a cloth.
  • In the meantime, finely dice the shallots and mushrooms.
  • Heat the olive oil in a pan and fry the shallots and mushrooms in it for 6-7 minutes.
  • Add creme fraiche and chickpea flour and stir. Finely chop the parsley and add to the mushroom mixture. Salt to taste and set aside.
  • Roll out the pasta dough on a floured surface or use a pasta machine to make thin strips of pasta. Spread approx. 1 teaspoon of the filling evenly on the strips.
  • Put some water on the edges of the pasta strip, place a second strip on top and press down. Press on all around the filling, and thus glue the two pasta strips together well.
  • Use a ravioli cookie cutter to cut out the ravioli around the filling. Alternatively, you can easily cut out rectangular ravioli with a knife.
  • When the dough and the filling are completely processed, boil water in a large saucepan and add salt.
  • Depending on the thickness of the dough and the amount of filling, let the ravioli soak in hot water for 6-8 minutes and then drain. Collect half a cup of the boiling water and set aside.
  • For the sauce, heat the olive oil in a pan, cut the light-colored part of the spring onions into rings and fry for 1 minute.
  • Halve the cherry tomatoes, add to the spring onions and add half a cup of the cooking water. Simmer for 5 minutes until a creamy sauce has formed.
  • Roast the pine nuts in a pan without oil.
  • Add the ravioli to the sauce and toss in it. Arrange on plates and place the roasted pine nuts on top.


Depending on how thick you make the pasta strips, it is possible that some dough will be left over. Tip: Roll out the dough and cut into strips with a knife. So you already have a ready-made portion of fresh pasta for the next day.

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