Spring Flavors – Ramp and Ricotta Ravioli

Ramp is a wonderful spring plant that pairs perfectly with ricotta cheese and spinach – especially with a drizzle of red sauce on top.

If you’ve never had ramps before, they are a cross between a leek, green onion, and garlic. They are one of my favorite, favorite spring things. If you can find them they may come with a hefty price tag, but they are well worth it. My favorite thing to make with them is a ramp butter – just a pound of really good butter (I use Plugra) and a few ramps minced up – it’ll keep in your freezer for about 6 months so you can have the butter long after ramp season is over.

For this ravioli, though, they pair perfectly with the ricotta cheese and the spinach – all they need is a drizzle of red sauce on top, and it’s a great meal that highlights one of spring’s best offerings.

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How to Make Homemade Ramp and Ricotta Ravioli

1. Prepare the Pasta Dough:

   • Combine the flour, eggs, salt, and olive oil in a large bowl. Gradually add water and knead until the dough is smooth and elastic. If too sticky, add more flour; if too dry, add more water.
   • Wrap the dough in plastic and let it rest for at least 30 minutes.

2. ---

   Make the Filling:

   • In a mixing bowl, combine the beaten egg, minced ramps, ricotta cheese, and drained spinach. Season with salt and pepper. Mix until all ingredients are well incorporated.

3. ---

   Roll Out Pasta Dough:

   • Divide the dough into four pieces. Roll out one piece at a time on a floured surface until thin enough to see your hand through it. Keep other pieces covered to prevent drying.

4. ---

   Assemble the Ravioli:

   • Place heaping tablespoons of filling 2-3 inches apart over half of the pasta sheet. Fold the other half over the filling. Press around each mound of filling to seal, ensuring no air is trapped.
   • Cut between mounds with a pastry cutter or knife to form individual ravioli. Crimp the edges with a fork to seal.

5. ---

   Prepare the Red Pasta Sauce:

   • Heat olive oil in a saucepan over medium heat. Add garlic and onion, sauté until translucent.
   • Stir in crushed tomatoes, basil, salt, and pepper. Add sugar if using. Simmer for 20-30 minutes until thickened.

6. ---

   Cook the Ravioli:

   • Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.

7. ---

   Serve:

   • Serve the cooked ravioli with the red pasta sauce spooned over the top. Garnish with additional grated Parmesan cheese and fresh basil if desired.

Recipe Notes:

• Ensure the filling is not too wet to prevent the ravioli from opening up during cooking.
• Ravioli can be frozen before cooking. Lay them in a single layer on a baking sheet to freeze, then transfer to a bag or container.

Ramp and Ricotta Ravioli

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• Author: Taylor McBride
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x

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Description

Ramp is a wonderful spring plant that pairs perfectly with ricotta cheese and spinach – especially with a drizzle of red sauce on top.

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Ingredients

Units USM Scale 1x2x3x

For the Pasta:

• 2 1/2 to 3 cups all-purpose flour, plus more for dusting
• 4 large eggs
• Heavy pinch of salt
• 4–5 tablespoons olive oil
• 1–2 tablespoons water

For the Filling:

• 1 large egg, beaten
• 3 ramps, minced (about 2–3 tablespoons; substitute with leeks if unavailable)
• 8 oz ricotta cheese
• 1/2 cup frozen spinach, thawed and squeezed of excess water
• Salt and freshly ground black pepper to taste

For the Red Pasta Sauce:

• 1 can (28 ounces) crushed tomatoes
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1 teaspoon dried basil
• 1/2 teaspoon sugar (optional, to balance acidity)

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Instructions

1. Prepare the Pasta Dough:
   • Combine the flour, eggs, salt, and olive oil in a large bowl. Gradually add water and knead until the dough is smooth and elastic. If too sticky, add more flour; if too dry, add more water.
   • Wrap the dough in plastic and let it rest for at least 30 minutes.
2. Make the Filling:
   • In a mixing bowl, combine the beaten egg, minced ramps, ricotta cheese, and drained spinach. Season with salt and pepper. Mix until all ingredients are well incorporated.
3. Roll Out Pasta Dough:
   • Divide the dough into four pieces. Roll out one piece at a time on a floured surface until thin enough to see your hand through it. Keep other pieces covered to prevent drying.
4. Assemble the Ravioli:
   • Place heaping tablespoons of filling 2-3 inches apart over half of the pasta sheet. Fold the other half over the filling. Press around each mound of filling to seal, ensuring no air is trapped.
   • Cut between mounds with a pastry cutter or knife to form individual ravioli. Crimp the edges with a fork to seal.
5. Prepare the Red Pasta Sauce:
   • Heat olive oil in a saucepan over medium heat. Add garlic and onion, sauté until translucent.
   • Stir in crushed tomatoes, basil, salt, and pepper. Add sugar if using. Simmer for 20-30 minutes until thickened.
6. Cook the Ravioli:
   • Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
7. Serve:
   • Serve the cooked ravioli with the red pasta sauce spooned over the top. Garnish with additional grated Parmesan cheese and fresh basil if desired.

Notes

• Ensure the filling is not too wet to prevent the ravioli from opening up during cooking.
• Ravioli can be frozen before cooking. Lay them in a single layer on a baking sheet to freeze, then transfer to a bag or container.

• Prep Time: 60 mins
• Cook Time: 30 mins
• Category: Pasta, Primi
• Method: Boiling
• Cuisine: Italian-Inspired