Fresh Ramp & Ricotta Ravioli
with brown butter sauce, dressed pea shoot, breadcrumb
Paired with 2024 Finger Lakes Shale Creek Chardonnay
Time: 1 hour, 20 min
Techniques: Fresh pasta, saute
Yields: 4 servings
April’s pairing evokes the return of green season [touching grass, things sprouting from the earth]. This fresh pasta filled with creamy ricotta and wild ramps is gently tossed in nutty brown butter and finished with pea shoots and golden breadcrumbs for a bit of crunch.
Ramps — often called wild garlic — have a whirlwind short season and a delicate allium flavor that shines in fresh pasta. One of the first foraged ingredients to appear each spring, you can likely find them at a local farmer’s market [or you might even have some sprouting in your backyard, forage at your own risk].
With hand-picked grapes from our family vineyard overlooking Keuka Lake, the 2024 Shale Creek Chardonnay comes from an exceptional vintage marked by warm, sunny days and cool nights. Its bright acidity and delicate fruit complement the richness of the ricotta, while minerality keeps the pairing lively and balanced.
Ingredients
Pasta Dough
- 2 cups [250 g] 00 flour, plus more for dusting
- 3 large eggs
- 1/2 tsp salt
- 1 tsp olive oil
Filling
- 1 cup fresh ramps, roughly chopped [avoid pieces large enough to clog your piping tip.] Note: if unable to source ramps, a blend of fresh chives, garlic, and onion can be substituted for a similar flavor.
- 1 tbsp unsalted butter
- 1 1/2 cups ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 tsp freshly grated nutmeg
- 1/2 tbsp kosher salt
- 1 tsp black pepper
Brown Butter Sauce
- 6 tbsp unsalted butter
- 1 tbsp fresh sage leaves – optional
- 1 tsp lemon juice
Garnish
- 1/2 cup pea shoots, lightly dressed with olive oil, lemon juice, and a pinch of salt
- 1/4 cup breadcrumbs, toasted in a small pan with 1 tsp of butter until golden brown
Instructions
1. Make the pasta dough: Mound 00 flour on a clean surface and make a well. Add eggs, salt, and olive oil. Gradually incorporate flour with a fork until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic. Wrap and rest for 30 minutes.
2. Prepare the filling: Melt butter in a skillet and sauté ramps 2–3 minutes until soft and fragrant. Cool slightly. Combine ramps, ricotta, Parmesan, nutmeg, salt, and pepper. Taste and adjust seasoning if needed. Transfer to a piping bag.
3. Roll & fill ravioli: Divide dough in two. Roll to ~1/16″ thickness, this can be achieved with a rolling pin. Pipe 1 teaspoon of filling ~2″ apart, leaving space to fold the dough over to form ravioli. Brush around filling with water, and fold to form pockets of ricotta. Press to seal and cut into squares or circles.
Instructions continued
4. Cook ravioli: Bring salted water to a gentle boil. Cook ravioli for 2 minutes until tender and floating. Fresh pasta cooks very quickly! Remove with a slotted spoon.
5. Make brown butter sauce: Melt butter in a skillet over medium heat until golden and nutty [~4 min]. Add sage leaves, if using, for 30 seconds until crisp. Remove from heat, stir in lemon juice, season with salt and pepper.
6. Toast breadcrumbs: In a small pan, toast breadcrumbs in 1 tsp butter over medium heat until golden and fragrant. Set aside.
7. Dress pea shoots: Toss pea shoots lightly with olive oil, lemon juice, and pinch of salt.
8. Plate: Toss cooked ravioli gently in brown butter sauce. Place on plates and top with dressed pea shoots. Sprinkle toasted breadcrumbs over the top for crunch and garnish. Serve immediately.
How We'd Serve It
Homemade pasta is a hands-on experience, best shared with friends and family. You can make the dough ahead and prepare the filling while it rests, then gather your people to help roll, fill, and shape the ravioli together. The brown butter comes together quickly and can be gently tossed over the pillowy ravioli just before serving. Pour a glass of chilled Chardy and dig in to the first tastes of spring.
Don’t forget to tag us if it makes your table — @livingrootswine & @natasha.bethh!
