From Doug Psaltis, chef and partner of RPM Italian in Chicago, here’s a ravioli recipe that takes full advantage of one of our favorite seasonal ingredients: ramps! Bright, earthy and bold, these spring shoots, which taste like a combination of onions, garlic and awesome, won’t be around for long. Grab a bunch, pair with creamy goat cheese and put your fresh pasta dough to work.
For the goat cheese ravioli filling
- 4 ounces fresh goat cheese, at room temperature
- 4 ounces ricotta impasta, at room temperature
- Kosher Salt and freshly ground black pepper
For the ravioli
- 1 tablespoon extra-virgin olive oil
- 1 whole egg
- 2 egg yolks
- semolina, for resting
For the ramp pesto
- 1 cup basil leaves
- 1 cup parsley leaves
- 3/4 cup arugula
- 2 raw ramps, trimmed and sliced
- 3/4 cup high-quality extra-virgin olive oil
- Kosher salt, to taste
For cooking and serving the ravioli
- 8 uncooked goat cheese ravioli (see recipe below)
- 1 teaspoon garlic oil
- 1 tablespoon fresh ramps, sliced
- 4 tablespoons butter
- 2 tablespoons pasta cooking water
- Kosher salt, to taste
- 1 tablespoon parmesan, grated
- 2 tablespoons ramp pesto (see recipe below)
- 1 teaspoon Caprino Stagionata (aged goat cheese), finely grated
- 6 small parsley leaves
- Freshly ground black pepper
To make the goat cheese ravioli filling:
- In the bowl of a stand mixer fitted with the paddle attachment, whip together goat cheese and ricotta on medium-low speed until well blended.
- Season to taste with salt and pepper and mix again to incorporate.
- Place goat cheese mixture in a piping bag and reserve to fill pasta.
To make the ravioli:
- In the bowl of a stand mixer fitted with the paddle attachment, mix the flour with the olive oil and whole egg on low speed, for about 1 minute.
- Slowly drizzle in the egg yolks and continue mixing on low for another 3-5 minutes.
- Divide the dough into 2 equal portions. Roll out the dough into 2 large sheets of equal size, each 1/8 inches thick.
- Using the rounded side of a cutter, gently mark 32 ravioli portions onto one of the pasta sheets.
- Dollop roughly 1 tablespoon of the reserved goat cheese mixture onto each of the 32 portions.
- Place the remaining sheet of pasta carefully over the filling, lining up the edges.
- Using the rounded side of the cutter, gently seal the dough around the filling, pressing to adhere.
- Using the sharp side of the cutter, stamp out the 32 individual ravioli.
- Place the ravioli on a semolina-covered baking sheet and let rest for 20 minutes before cooking.
To make the ramp pesto:
- Using a food processor, pulse all ingredients together until smooth.
- Taste for seasoning and adjust if necessary.
- Set aside for serving with the goat cheese ravioli (yields 1 1/2 cups).
To prepare the goat cheese ravioli with ramp pesto:
- In a large pot of gently boiling, salted water, cook the ravioli until al dente and floating, about 3 minutes. Reserve 1/2 cup of the pasta cooking water.
- Meanwhile, in a large skillet over medium-high heat, add the garlic oil and sliced ramps and cook until the ramps soften.
- Add the butter and pasta cooking water to the skillet and stir to combine.
- Add the cooked ravioli and toss to coat.
- Season the ravioli with salt and grated Parmesan.
- Place the ramp pesto in the middle of a serving plate and arrange the ravioli on top of the pesto.
- Finish the ravioli with the aged goat cheese, parsley leaves and freshly ground black pepper.
More creative ravioli recipes from Food Republic: