Ramps, a Wild Harvest

Griddled Ramps:  Aki Kamozawa and H. Alexander Talbot

200 grams blanched and pureed ramp leaves
200 grams ricotta cheese
50 grams water reserved from blanching the ramp tops
440 grams all-purpose flour
1.5 grams baking powder

Combine the ramp top puree, ricotta, and water in a blender. Puree until smooth. Combine the flour, and baking powder in the bowl of a food processor and pulse to blend. Add the ramp mixture all at once and process to soft, firm dough. Turn out onto a lightly floured counter top and knead until smooth and silky. Depending upon the consistency of the ramp puree and the ricotta you may need to add additional flour to the dough to get the right consistency. Shape the dough into a ball, wrap with plastic, (or vacuum seal if you can) and let rest for at least 30 minutes before shaping pasta.

You will need a rolling pin, flour for dusting, and a butter knife or a bench scraper to shape the cavatelli by hand. Have a floured sheet pan at the ready on which to rest the finished pasta. Roll the dough out to a thickness of about 1/4". Cut them into strips approximately 1/2" thick. Cover the extra strips with a damp towel so the dough doesn't dry out while you are making the cavatelli. Cut 1/2" squares using a butter knife or bench scraper. Turn each square diagonally and then drag your butter knife or bench scraper at a 45-degree angle along the square, from left to right, The pasta will curl along the edge of your implement, leaving you with a beautifully shaped cavatelli. It may take a few tries to master the technique, but once you develop a rhythm things move quickly.

Lay the finished pasta out on a lightly floured sheet tray and cook immediately or freeze. Once frozen, transfer the cavatelli to a plastic bag and keep frozen until ready to use, up to two weeks.