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
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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