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).Ramp Ravioli Makes 30 Total time – 1 1/2 hours; Hands-on time – 1 hour Filling: 1 lb. Ricotta (dry) – see tip below 1 egg 1/3 cup good parm, grated 20 ramps, greens separated from white part, roots trimmed Salt & Pepper Pasta: Wonton wrappers Store bought pasta sheets (1 lb.) Or make your own using whatever recipe you like
To make filling, combine dry ricotta, egg, parm, salt & pepper.
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.
Next make your ravioli using whatever method you prefer.
Bring a large pot of salted water to a boil, cook ravioli about 7 or 8 minutes and serve with marinara.