These are very easy to make with the wild garlic that grows in our woods and hedgerows at this time of year.

Ingredients:

• Big handful wild garlic – finely chopped
• small handful parsley leaves, finely chopped
• 140g ricotta
• 85g plain flour
• 2 eggs
• 100g freshly grated Parmesan or Pecorino
• Teaspoon each of freshly grated nutmeg, salt and pepper

 

 Method:

Thoroughly mix all the ingredients together into a thick paste.

Bring a large pan of salted water to the boil.  Test the mixture by dropping a teaspoon of the mix into the water – it should just hold its shape and float to the surface when partially cooked. If it breaks apart – add a little more flour to the mix.  Taste to check the seasoning.

Then get two dessert spoons and scrape spoonfuls of the mix between them to get a rough oval shape to drop into the boiling water. Allow to rise to the surface and cook for another minute or so before removing and allowing to cool on some oiled greaseproof paper. These can then be kept in the fridge for a few days (or frozen) until you are ready to serve.

To serve – reheat these on a layer of tomato sauce (or seasoned double cream) in a shallow dish in a hot oven (200c) for 20mins. Grate over a little more cheese and/or sprinkle with chopped herbs before serving with some crusty bread and a salad on the side.

 

Check out our Easter Wine, and Food pairings.