RAMP PESTO AND RAVIOLI

1 bunch ramps, fresh (about 20)

1/4 c. walnuts

1/2 c. parmesan cheese, grated

1/2 c. olive oil

1/2 tsp. sea salt

juice of one meyer lemon

Pasta

about 1 lb. Fresh ravioli noodles or follow this pasta recipe

Ricotta Filling

1/2 c. ricotta

1/4 c. ramp pesto

Light White Wine Cream Sauce

1 tbsp. unsalted butter

1 tbsp. unbleached all-purpose flour

1/2 c. milk

1/2 c. broth

1/3 c. half and half

1/3 c. white wine

1/3 c. parmesan cheese, grated

sea salt and ground pepper, to taste

Garnish

fresh basil

INSTRUCTIONS

1. Make ramp pesto. Lightly chop ramps. Add to a food processor or Vitamix. Continue adding the remaining ingredients.
2. Puree until evenly combined, about one minute.
3. Taste to see if more salt is necessary.
4. Store in airtight container until ready to use, up to one week.
5. Make ravioli. Follow this recipe, or pull out fresh pasta sheets and set aside. If making homemade, I'd recommend a pasta press to ensure super thin sheets.
6. Make ricotta filling. In a bowl, stir together pesto and ricotta. See note above if making with a different type of pesto.
7. Prepare ravioli. Prepare a small bowl of water. Set aside.
8. To a sheet of ravioli, about 9"x6", add 3 dollops of the ricotta mixture, about a tablespoon, evenly spaced across the long half of the sheet. (see diagram).
9. Dip finger or thin brush in water and paint around the edges of the pasta sheet and in between the ricotta.
10. Carefully fold over and press, creating seems to differentiate each ravioli. Using a knife or pastry wheel, cut the ravioli into three pieces. Repeat until all noodles and filling are used.
11. Begin boiling water.
12. Make sauce. Melt butter in a small sauce pan. Once metled, lower the heat and whisk in flour until evenly combined.
13. Stir in milk, being sure to work out any clumps. Add remaining liquids and stir well.
14. Increase heat to medium-high and allow to thicken, stirring often. Add in parmesan, salt, and pepper. Once sauce has thicken, turned to low until pasta is ready. Taste and season if necessary.
15. Cook ravioli. Once water is boiling, cook the ravioli until it floats to the top, about 3-4 minutes. Cook in batches as to not overcrowd the pan, causing noodles to stick together.
16. Serve warm. Top with sauce and garnish with fresh basil