Wild herb recipe: Wild garlic and cream cheese tortellini

Wild garlic season in Puch: fresh spring flavours from the Tennengau forest

Spring is here - and with it the wild garlic season! As soon as the first lush green sprouts from the forest floor, the intense aroma of fresh wild garlic wafts through the woods. From March to the beginning of May, you can find the tasty wild herb in damp, shady areas - ideal for picking yourself or as a fresh ingredient from regional producers.

Wild garlic is full of healthy ingredients:

Not only does wild garlic taste good, it can also be super beneficial for the body. Wild garlic has lots of vitamin C and therefore has an immune-boosting, anti-inflammatory and antibacterial effect. You can eat everything from the plant, not just the leaves. The roots, buds and flowers can also be processed in various ways or enjoyed raw.

To help you make the most of this season, I'm sharing my favourite recipe with you: wild garlic and cream cheese tortellini - homemade with the best ingredients from Schartengut!

Recipe: Homemade wild garlic and cream cheese tortellini

These handmade pasta pockets combine the delicate flavour of wild garlic with creamy cream cheese and bring spring straight to your plate. The combination of homemade pasta dough and a flavoursome, fresh filling makes this dish a special treat. Whether served as a main course tossed in butter, with fresh pesto or with an aromatic tomato sauce - the tortellini can be enjoyed in a variety of ways and are a highlight in any springtime kitchen.

Ingredients for 4 portions

Pasta dough: 350 g double-ground flour or type 00 | 2 eggs (preferably from the Schartengut) | 4 egg yolks/yolks | ½ tsp wild garlic salt

Filling: 400 g cream cheese | fresh wild garlic to taste (chopped) | salt & pepper | 1 egg to coat

How to prepare the tortellini

1. Pour the flour onto the work surface. Make a well in the centre and pour in the eggs, yolks and salt. Beat the eggs with a fork and mix in a little flour. Mix until a dough forms.

2. Knead with your hands until you have a smooth pasta dough (approx. 10 minutes). If necessary, you can also add a little water.

3. Wrap the pasta dough in cling film and leave to rest for 1 hour

4. Meanwhile, mix the ingredients for the filling. Finely chop the fresh wild garlic. Mix the cream cheese with the wild garlic and season with salt and pepper. Place in the fridge until ready to use.

5. Roll out the pasta dough thinly using a pasta machine, cut out circles with a round cutter and brush with the egg.

6. Place some filling in the centre using a pastry bag (not too much).

7. Fold the circles together and press firmly. Then bring the two pointed ends together and press down again.

8. Bring the water to the boil. Add a little salt and leave the tortellini to simmer (do not boil). When they come to the surface, they are ready.

9. Serve them tossed with butter if you like or refine them with pesto or a flavoured sugo.

Fresh ingredients from Schartengut

If you value high-quality, regional produce, then a visit to our Schartengut farm is well worthwhile. Our farm above Puch, with magnificent views of the Untersberg on one side and the Schlenken on the other, offers fresh free-range eggs all year round - ideal for pasta dough and many other recipes. The best pasture-raised ox meat is also available four times a year. You can experience the quality of our products right next to the old maple tree and take them home with you.

Picking wild garlic & more recipes

There are many wonderful places to discover wild garlic in Puch - for example in the Pucher Au, where you can enjoy spring to the full. A special tip is the Puch magazine article by Silja Parke ‘Recipes & hiking tip: Spring in the Pucher Au’, where you can find the recipe for delicious wild garlic crispy sticks and wild garlic mustard.

Try it now: The flavour of spring

Wild garlic is a true spring delicacy - and these homemade tortellini are a real highlight. Take advantage of the short season and enjoy the fresh flavour of this special plant. If you want to collect wild garlic yourself, you can find it in damp, shady places - often in riparian forests or along streams. There are many idyllic places around Puch in particular where you can discover this flavourful wild herb. Be careful not to confuse it with the poisonous lily of the valley and only harvest as much as you really need.

Fancy more wild garlic ideas? You can find even more delicious recipes with wild garlic on our Instagram channel @scharten_gut - from flavourful wild garlic oil and aromatic wild garlic flower vinegar to homemade wild garlic salt. Take a look and be inspired!

And if you need fresh eggs or the best pasture-raised ox meat for your dishes - feel free to get in touch with me. I look forward to hearing from you!

Your Mariella from Schartengut

Click here for the Schartengut in Puch near Salzburg