Wild garlic, foraged in early spring from ancient woodland on the Highdown Estate in the South Downs, forms the base of the sauce for this dish. The young leaves appear briefly each year before the woodland canopy closes, bringing a fresh, green garlic flavour that is softer and more herbal than cultivated garlic. We gently melt the leaves in butter to create a light sauce that carries their aroma through the pasta. The ravioli are filled with a mixture of white and brown Devon crab, ricotta, chives and tarragon, balanced with a little potato to give the filling a soft texture. The crab brings a natural sweetness and delicate mineral flavour that sits cleanly against the wild garlic butter.