Knead flour, 3 eggs and 1/2 tsp salt into a dough and let rest for half an hour with the lid closed. Soak the rolls in water, peel and finely dice the onion. Rinse wild garlic, shake dry. Put some leaves aside, chop the rest.
Knead the remaining egg with squeezed minced meat, bread, onion cubes and chopped wild garlic. Season with salt, pepper and nutmeg.
Divide the pasta dough in half and roll out both halves thinly into two on the spot rectangular pasta sheets (25×50 cm). Cut the two pasta sheets in half lengthwise.
Place small mounds of the meat filling on one half in rows of two at 4 cm intervals. Place the uncovered pastry sheets loosely on top. Firmly smooth the edge around the filling. Cut out squares around the filling with a pastry wheel or kitchen knife.
Bring 3 L of salted water to a boil Reduce the heat of the electric oven. Cook the ravioli in the lightly simmering water for 7 minutes. Remove and drain. Keep warm.
Cut the remaining wild garlic into strips. Brown butter slightly in a frying pan, fold in wild garlic. Serve ravioli with wild garlic butter on plates.
Serve with: mixed leaf salad
Drinks- Tip: white wine, e.g. Soave classico
Duration of preparation: 50 min – Duration of preparation: 10 min
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have
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