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Wild Sorrel Ravioli with Burnt Butter and Garlic – The Design Files | Australia's most popular design blog.

FOODWild Sorrel Ravioli with Burnt Butter and Garlic - The Design Files | Australia's most popular design blog.

One of the perks of having a slightly disheveled and exuberant veggie patch are the edible weeds that spring up in the spaces to defy the logic of nice neat rows. Purslane, nettles, wild rocket and wild fennel are some of my favourites, along with the little wild sorrel that I call sheep sorrel. This plant can be quite invasive and spreads underground through dense root mats, so I do try and contain its growth, however the small spear shaped leaves are so delicious that it’s worth fostering a small patch for summer salad leaves alone.

Like regular sorrel, these leaves have a fresh lemony taste (the sourness coming from the relatively high levels of oxalic acid in the leaves) but what makes them really special is the way that the leaves seem to burst with juicy flavour when you bite into them.  Their only downside (okay, other than the small matter of being invasive) is that when cooked, despite being just as delicious taste wise, their bright green freshness becomes a rather disconcerting olive drab.  Perfect for a ravioli filling then!

Tamsin’s happy chickens!  Freshly laid free range eggs makes Tamin’s homemade pasta deep in colour and super tasty.   Recipe by Tamsin Carvan of Tamsin’s Table, styling – Lucy Feagins, photo – Eve Wilson.


Homemade wild sorrel ravioli in the making in Tamin’s kitchen.  Recipe by Tamsin Carvan of Tamsin’s Table, styling – Lucy Feagins, photo – Eve Wilson.


Homemade wild sorrel ravioli with burnt butter and garlic.  Recipe by Tamsin Carvan of Tamsin’s Table, styling – Lucy Feagins, photo – Eve Wilson.

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