Ravioli with Jil and wild garlic

INGREDIENTS
The dough:
- 250g of T55 wheat flour
- 1/4 tsp of salt
- 150 ml of water

The filling:
- 1 log of Jil
- 1 shallot
- 5-8 large wild garlic leaves

To serve:
- Olive oil
- Black pepper
- Flower of salt
- Wild garlic flowers

RECIPE
In a salad bowl, mix the sifted flour with the salt and gradually add the water while kneading. Knead for 5 minutes to obtain a smooth and supple dough (add a little flour if the dough is too sticky). Cover with plastic wrap and chill for at least 1 hour.

Crush the Jil with a fork in a bowl, add the finely chopped shallot and wild garlic and season lightly. Add a little pepper.

Cut the pastry into 4 pieces and keep the unused pieces in cling film while you make the ravioli. Divide the 1/4 of the dough into 6 small balls and roll them out thinly on a floured work surface. The idea is to obtain an oval piece that can be folded. Place 1 tablespoon of filling on the dough, wet the outline of the filling with water using a brush or finger and fold the dough over, sealing well. Cut with a round cookie cutter or knife. Lightly flour the raviole if necessary.

Cook the raviole in a large pot of boiling salted water. Remove them with a skimmer and arrange them directly on the plates. Drizzle with fragrant olive oil, season with pepper, add a few wild garlic flowers if you have them, possibly a little chopped wild garlic and a touch of fleur de sel. Serve immediately.

Photo © Marie Laforêt