Wild garlic ravioli

Ravioli is hugely pleasurable to make - well worth the time it takes - and the flavour and texture leave ready-made pasta in the shade. If I’m thinking ahead, I’ll take it a step further and make labneh to use instead of the ricotta. It’s so effortless: upturn a pot of yoghurt into a sieve lined with muslin and the liquid will seep through overnight, leaving you with a semi-firm, delicate curd cheese that is utterly delicious.