Califonia Bountiful
Main Dish

Green garlic, greens and ricotta ravioli

The filling for this ravioli is lighter than traditional fillings. Green garlic, the immature bulb of garlic, enhances the filling's spring-like flavor profile.

Chef Tom McNary
Soif Wine Bar & Merchants, Santa Cruz

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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


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

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