Spring Flavors – Ramp and Ricotta Ravioli

Ramp and Ricotta Ravioli 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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Ramp and Ricotta Ravioli


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.

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Ramp and Ricotta Ravioli

Ramp and Ricotta Ravioli


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

Description

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


Ingredients

Units Scale

For the Pasta:

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

For the Filling:

  • 1 large egg, beaten
  • 3 ramps, minced (about 23 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)

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

 

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