Ramp Ravioli

Ramps are wonderful! What are ramps? Imagine what it would taste like if spring onions, leeks, shallots and garlic had a baby. They’re a wild leek that is harvested in the spring. Where I live, in New York state, they grow in abundance in the woods.

I confess – I didn’t harvest my own. I was able to pick some up at my local farmers’ market.

The other night I made Ramp Ravioli. They turned out great! How do I know? Because my 16-year-old said they were the best ever, and he was right (if I don’t mind saying so myself).

To make filling, combine dry ricotta, egg, parm, salt & pepper.

To remove the moisture from the ricotta, I use a pillow case or tea towel – 100% cotton. Put the ricotta in and wrap tightly with plastic wrap for at least 30 minutes.

The pillow case absorbs a lot of moisture from the ricotta

Try to line up the ramps as best you can, and then trim them.

Try to line up the ramps as best you can, and then trim them.

Slowly caramelize, about 20 minutes, the white part of the ramps in 2 tbsp. each of butter and olive oil. When the greens are tender, wring them of all excess liquid and chop until fine. Do the same with the caramelized part and add to the filling.

Bring a pot of water to a boil, add the cleaned ramp greens and boil until tender, about 7-8 minutes.

Caramelize the ramps in 2 tbsp of butter and 2 tbsp of olive oil over medium/low heat.

Wring as much liquid as you can out of the greens. Chop up fine. Do the same with the caramelized part.

Next make your ravioli using whatever method you prefer.

The filling makes about 30 ravioli. What you don’t eat right away can go into the freezer for later.

Bring a large pot of salted water to a boil, cook ravioli about 7 or 8 minutes and serve with marinara.

The filling has the caramelized ramp flavor going all through it. The greens add some flavor and they make the ravioli look pretty.