For the pasta dough, put the egg, 6 semolina, yolks, flour, oil, a pinch of salt and water in a suitable bowl and knead for 10 minutes until smooth. If the dough is too hard, add a little more water or oil. Wrap the dough in cling film and let it rest for 30 minutes.
For the filling, rinse the wild garlic and spinach, dab dry and cut into thin strips. Blanch them in salted water, cool and drain. Remove the peel from the shallots and chop finely. Heat 1 tbsp. butter in a frying pan and sauté the shallots in it. Then cool down. Cut ham into fine cubes.
Cut chicken breast into cubes, put egg white and whipped cream into a cutter and make a farce. Add shallots, wild garlic and spinach to the cutter. Season the farce with salt and freshly ground pepper and fold in the ham cubes.
Roll out the pasta dough on a floured work surface until evenly thin. Brush the farce, brush the edges with beaten egg yolk, fold the dough over each other and separate raviolis. Cook them in boiling salted water for 5-7 minutes.
Peel the red onions and cut them into thin slices. Heat olive oil in a frying pan and sauté them. At the beginning extinguish with vinegar then with port wine and cook almost completely. Then add the redcurrant jelly, fill with red wine, add thyme and garlic clove and cook on low heat.
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