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.

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: 75 minutes
• Yield: Serves 4
• Diet: Omnivore, Vegetarian

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Description

Fresh spring ramps meet creamy ricotta in these delicate homemade ravioli. A simple red sauce adds the perfect touch.

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Ingredients

Units USM Scale 1x2x3x

• 2.5-3 cups (592-710 ml) all-purpose flour
• 4 large eggs
• Heavy pinch of salt
• 4-5 tbsp olive oil
• 1-2 tbsp water
• 1 large egg
• 3 ramps (2-3 tbsp) ramps
• 8 oz (227 g) ricotta cheese
• 0.5 cups (118 ml) frozen spinach
• Salt
• Freshly ground black pepper
• 1 can (794 g) crushed tomatoes
• 2 cloves garlic
• 1 small onion
• 2 tbsp olive oil
• 1 tsp dried basil
• 0.5 tsp sugar

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Instructions

Prepare the Pasta Dough

1. 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.

Make the Filling

1. 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.

Roll Out Pasta Dough

1. 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.

Assemble the Ravioli

1. 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.

Prepare the Red Pasta Sauce

1. Heat olive oil in a saucepan over medium heat (approximately 350°F (177°C)). 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.

Cook the Ravioli

1. 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.

Serve

1. 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

• For a richer flavor, use whole milk ricotta cheese.
• To prevent the pasta dough from drying out, cover unused portions with a damp kitchen towel.
• If ramps are unavailable, substitute with leeks or scallions, but be mindful that the flavor will be slightly different.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 400
• Sugar: 5
• Sodium: 400
• Fat: 20
• Saturated Fat: 10
• Unsaturated Fat: 8
• Carbohydrates: 50
• Fiber: 5
• Protein: 15
• Cholesterol: 100

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