Ramp season in New York lasts about three weeks (actually a little longer, but it doesn’t feel like it), and during those weeks I buy as many bunches as I can carry. This recipe is the best thing I have done with them. Twenty thin ramps sauteed in olive oil until the bottoms are golden and the leaves are wilted, then tossed with golden raisins that have been soaking overnight in moscato vinegar and white wine vinegar, toasted pine nuts, chili flakes, and black pepper.
The ricotta is drained overnight in cheesecloth, then whipped with salt and pepper until fluffy. Spread on broiled country bread, the ramp mixture spooned on top. The raisins are plump and tart from the vinegar, the pine nuts are crunchy, and the chili flakes give a quiet heat beneath everything.
Tips for Making Ramps on Toast with Ricotta
Soak the raisins overnight
Golden raisins in moscato vinegar and white wine vinegar, covered tightly, in the fridge overnight. The raisins plump and absorb the acid. 
Reserve the leftover vinegar after draining. It is infused with raisin sweetness and works as a finishing drizzle.
Drain and whip the ricotta
Bundle fresh ricotta in cheesecloth, place in a sieve over a bowl, and refrigerate overnight. The excess liquid drains off and the ricotta becomes thick enough to whip.
Whisk the drained ricotta with salt and pepper until light and fluffy. It should spread like cream on the toast, not sit in lumps.
Ramps with Pine Nuts, Raisins, and Ricotta
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Ramps sauteed until golden, tossed with vinegar-soaked golden raisins, toasted pine nuts, and chili flakes. Served on broiled country bread spread with whipped, drained ricotta.
Ingredients
- 3/4 cups (178 ml) fresh ricotta
- 1/4 cups (59 ml) golden raisins
- 2 tbsp moscato vinegar
- 2 tbsp white wine vinegar
- Kosher salt
- freshly cracked black pepper
- 20 thin ramps with leaves (3 oz)
- 7 tsp (21 ml) extra-virgin olive oil
- 4 tsp toasted pine nuts
- 1/2 tsp chili flakes
- Four 3/4-inch-thick slices country-style bread
Instructions
- Bundle the ricotta tightly in a piece of cheese-cloth. Place in a sieve set in a small bowl and refrigerate overnight.
- Place the raisins in a small bowl and cover with the moscato and white wine vinegars. Cover tightly with plastic wrap and refrigerate overnight.
- Unwrap the ricotta and place in a small bowl (discard any water that has collected in the bottom of the bowl). Season with salt and pepper to taste, then use a whisk to whip the ricotta until light and fluffy. Set aside.
- Trim the hairy roots from the ramps.
- Heat a large skillet over medium-high heat. Add 1/4 cup of the olive oil and heat until hot.
- Add the ramps and cook, stirring, until the bottoms are golden and the tops are wilted, 1 to 2 minutes. Season with 1/2 teaspoon salt and continue to cook for another minute or so, until soft.
- Add the raisins, with some vinegar still clinging to them (reserve the remaining vinegar), and scrape up any browned bits from the bottom of the pan, then cool to room temperature.
- Toss the ramp mixture with the pine nuts, the 4 teaspoons olive oil, reserved raisin vinegar, chili flakes, 1/4 teaspoon black pepper, and salt to taste.
- Preheat the broiler.
- Drizzle one side of the bread slices with olive oil. Toast, oiled side up, until golden and crisp, 1 to 2 minutes.
- Spread each toast with ricotta. Spoon the ramp mixture on top and drizzle with olive oil.
Notes
- For a richer flavor, use aged ricotta.
- If ramps are unavailable, substitute with scallions or leeks.
- Toast can be prepared ahead of time and stored at room temperature for up to 2 hours.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice of toast
- Calories: 250
- Sugar: 5
- Sodium: 200
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 3
- Protein: 8
- Cholesterol: 20
Frequently Asked Questions
What are ramps?
Wild leeks that grow in the forests of eastern North America in early spring. They have a broad green leaf and a slender white bulb with a strong garlic-onion flavour. Available at farmers’ markets in April and May. Spring onions or scallions are the closest substitute.
What is moscato vinegar?
Vinegar made from Moscato wine. It is sweeter and more floral than regular white wine vinegar. If you cannot find it, use all white wine vinegar with a half teaspoon of honey added.
Can I use store-bought ricotta?
Yes. Drain it overnight in cheesecloth as directed. Fresh ricotta from a cheese shop is creamier and whips better, but supermarket ricotta works after draining.
Simple and tasty combo with those ingredients!
Very good, thank you!
Can I substitute spinach for ramps if I can’t find them at my local market?
Yes, you can, but the flavor profile is very different. I’d rather use spring onions instead.