Green garlic, greens and ricotta ravioli

Ingredients

2 bunches green garlic
4 tbsp. butter
3 cups packed mixed greens such as chard, mustard, arugula and/or mizuna
1/2 cup fresh ricotta, well-drained
1/4 cup grated Parmesan
1 tbsp. chopped parsley
1 tsp. chopped thyme
1 egg
Salt and pepper, to taste
Fresh pasta dough (2 to 3 packages of store-bought sheets, or try McNary's recipe)
1 cup mixed wild mushrooms such as chanterelle, morel and black trumpet, cleaned
1 cup chicken or vegetable stock

Directions

Cut off roots, green parts and tough outer layer of garlic, then cut in half lengthwise and dice. Sauté in 3 tbsp. butter over moderate heat until soft, about 10 minutes. Turn up heat and add 2 cups greens and cook until wilted. Drain and cool. Squeeze out excess moisture and turn onto a board. Chop mixture until it comes together. Add ricotta, Parmesan, herbs, egg, salt and pepper.

Roll out dough to about 1/16 inch, using preferred method (pasta machine, food processor attachment, etc.). Feed dough through the machine to your desired setting (usually setting of 6 or 7 on a pasta machine). Fill ravioli with heaping teaspoonfuls of filling. Fold dough. Cut and pierce edges to make ravioli. Place in boiling water for 1 to 1 1/2 minutes to seal ravioli and cook it.

In the meantime, cut remaining 1 cup greens into bite-sized pieces. Set aside. In remaining 1 tbsp. butter, sauté mushrooms for 5 minutes or until soft. Add stock and bring to simmer, adding greens and cooking until just wilted. Correct seasoning with salt and pepper. Plate a spoonful of greens and broth over ravioli. Optional garnishes include shaved or grated Parmesan cheese, edible flowers or additional chopped herbs.

Serves 4

Photo: © 2020 Lori Eanes