Name: Wild garlic and morel ravioli
Prep time: 50 min
Cook time: 50 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 250 g low-fat quark; 50 g grated Sbrinz; 40 g chopped wild garlic; 4 tbsp ground hazelnuts; 0.5 tsp salt; pepper (a little); 4 rolls fresh pasta dough; 1 beaten egg; salted water for cooking; 2 tbsp olive oil; 500 g green asparagus, woody ends removed, cut into diagonal slices; 30 g rehydrated dried morels, halved and drained; 0.5 tsp salt; pepper (a little); 1 tbsp dry white vermouth; 3 tbsp chopped flat-leaf parsley

Method

In a mixing bowl, combine the quark, Sbrinz, wild garlic and ground hazelnuts. Season with salt and pepper and mix to a smooth filling.
Unroll the strips of dough. Divide the filling into four equal portions, then place each one in seven small, spaced mounds on the lower half of each strip.
Brush the exposed edges with beaten egg, fold the dough over the filling and press gently to expel any air. Cut out the ravioli with a fluted cutter about 7 cm in diameter.
Preheat the oven to 60 °C and put the plates and a serving dish inside. Poach the ravioli in small batches in gently simmering salted water for about 5 minutes, drain them, place them in the warm dish and add a drizzle of oil.
Heat the remaining oil in a non-stick frying pan. Sauté the asparagus and morels over a medium heat for about ten minutes, stirring, season with salt and pepper, then deglaze with the vermouth.
Divide the ravioli between the warm plates, add the asparagus and morels, then scatter with flat-leaf parsley.