Ravioli with Ramps and Ricotta

Ravioli with Ramps and Ricotta

When my dad was here, we went to the farmer’s market on one Saturday afternoon looking for two things; ramps and quail eggs. We reached just about the end of the market failing to find either, until the next to last booth, where the guy was getting ready to close up shop. I spotted the ramps and quickly scooped up a couple of bunches, elated that we had found them. When we got home Dad went to work on the pasta dough, while I started to clean the ramps.

Ravioli with Ramps and Ricotta

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 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.

PS – I made these with last year’s harvest of ramps.

Ravioli with Ramps and Ricotta

Ravioli with Ramps and Ricotta

Ingredients

  • Pasta dough, rolled out into flat sheets (recipe here)
  • 1 egg, beaten
  • 3 ramps, minced, about 2-3 Tbsps (you can also use leeks)
  • 8oz of ricotta cheese
  • 1/2 cup frozen spinach, thawed and squeezed of excess water
  • Salt and pepper
  • Red pasta sauce, for serving

Instructions

  1. Lay the pasta dough sheets on a well floured surface. In a bowl, mix the egg, ramps, ricotta, and spinach until well combined. Add salt and pepper, to taste. Place a heaping tablespoon of the mixture on the pasta dough, spacing the filling about 2-3 inches apart. Fold the dough over the filling and press firmly around the sides, making sure to remove air bubbles around the filling. Cut in between the ravioli to separate them and crimp all sides with a fork.
  2. In a large pot of salted, boiling water, drop the ravioli in and cook for 3-4 minutes, or to taste. Serve immediately with red sauce spooned over the top.
http://www.perpetuallyhungryblog.com/2015/05/01/ravioli-with-ramps-and-ricotta/

Ravioli with Ramps and Ricotta

Ravioli with Ramps and Ricotta

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6 thoughts on “Ravioli with Ramps and Ricotta

  1. I simply adore ramps as well! So.Delicious! I can only imagine how good this ravioli is! I love the flavors you chose and that you didn’t over complicate it. Sounds amazing 🙂 Side note- cute that you and your dad go to the farmers market and cook together. My father and I use to enjoy that as well Before he passed away. Thanks for sharing and Cheers!

    1. Aren’t they the best? Thanks so much! Aw, thank you – my parents live pretty far away from me now so I love when they get to come down and we can spend time together – it’s something I’ll always cherish! I’m so sorry about your dad, but I’m glad you have those memories too – I’m sure he was an amazing man. Thanks again!

  2. I have never had ramps and I think they’re nearly impossible to find in the midwest, unfortunately. But I love trying new ingredients so I can’t entirely give up. Come on, farmer’s market, please don’t fail me now! PS: GORGEOUS pictures!

    1. Omgggg…you’ve never had them? Ugh, I feel like Chicago would have them somewhere!! Keep searching – they are so worth it! Thank you!! 🙂

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