Ramp and Ricotta Ravioliclockcutleryflagfolderinstagrampinterestfacebookprintsquaresheartheart solid

Name: Ramp and Ricotta Ravioliclockcutleryflagfolderinstagrampinterestfacebookprintsquaresheartheart solid
Ingredients: Pasta dough (rolled out into flat sheets (see link for recipe above)); 1 egg (beaten); 3 ramps (minced, about 2-3 Tbsps (you can also use leeks)); 8 oz of ricotta cheese; 1/2 cup frozen spinach (thawed and squeezed of excess water); Salt and pepper; Red pasta sauce (for serving)

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Author : Taylor McBride

Ramp and Ricotta Ravioliclockcutleryflagfolderinstagrampinterestfacebookprintsquaresheartheart solid

Ingredients

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Pasta dough (rolled out into flat sheets (see link for recipe above))1 egg (beaten)3 ramps (minced, about 2-3 Tbsps (you can also use leeks))8 oz of ricotta cheese1/2 cup frozen spinach (thawed and squeezed of excess water)Salt and pepperRed pasta sauce (for serving)

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Instructions

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Step 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.

Step 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.