20Ramp leavesblanched for 5 seconds in boiling salted water, then shocked in ice water
8ozcream cheese
4ozsoft chevre/goat cheese
Instructions
Dough
In the bowl of a stand mixer, combine all ingredients until the dough pulls away from the bowl and is springy when touched, about 5 minutes.
If the dough does not want to come together or looks dry, simply add another tablespoon of water and keep mixing on the lowest setting of your mixer.
When the dough is nice and springy to the touch, remove it and wrap in plastic wrap for 10 minutes or so, this allows the dough to rest, making it easier to roll out.
Squeeze and drain the ramp leaves. then chop the blanched and shocked ramp leaves finely.
Put these in a blender and puree until very smooth, you should end up with about a ¼-1/3 cup of super green ramp leaf puree.
If it is not very smooth, add a tablespoon of water and puree in the blender again, making sure not to overmix and heat the mixture though, which would turn it brown. Mix the puree with the cheese and reserve.
Fill and shape the ravioli
Roll out the pasta dough, using ¼ of the batch each time. Roll it out to the thinnest setting of the pasta roller, this should be "0". Cut out individual circles with a glass of a or a ring mold. You will want two circles per ravioli.
lightly brush the bottom circle of each ravioli with beaten egg, then place a tablespoon of the ramp goat cheese mixture in the middle of each ravioli, sealing with a top circle of pasta dough.
From here the ravioli can be dusted with semolina flour and frozen on a cookie sheet, make sure they are not touching each other though, this can make them crack and break when you try to cook them. The ravioli will keep for a month in the freezer.
Finishing and plating
Heat the peas, broth and mushrooms, season with salt to taste and a splash of champagne vinegar
Boil some salted water and cook the ravioli until they are tender and cooked through, about 3 minutes, 6 minutes if previously frozen.
Place 4 ravioli in each of four preheated dinner bowls, ladling a cup or so of tomato broth, peas and mushrooms over the top. Serve immediately.
Notes
Makes about 20 4 inch ravioli, more if you reuse the leftover dough.