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Ramp Raviolo with Herb Butter Sauce

by RYAN MAHONY | Recipe by Executive Chef SETH KINDER

Spring has sprung, and so have many plants around our farm! We’ve been planning this year’s garden for several months and are thrilled about what this year’s harvest has in store for us. If you’re feeling a little behind the ball on your dream garden, don’t worry – we’ve got you covered!

Mark your calendars for April 27th, when we’ll host our annual tomato plant sale in our greenhouse and gardens. From 10 am to 2 pm, we’ll offer over 40 varieties of tomatoes for you to pick up and plant at home. And if you’re seeking inspiration for other plants, be sure to check out our seed racks in the Farm Store from Seed Savers Exchange!

RAMP RAVIOLO with Herb Butter Sauce

Pasta two months in a row?! Yes, you heard us correctly. But we’re taking it up a notch this time – instead of just whipping up a pasta dish, we’re diving into the world of homemade pasta! Don’t let intimidation get the best of you. This is a completely achievable and rewarding venture – after all, what is life without pushing our boundaries? And just imagine the culinary admiration you’ll garner when you’re serving up homemade pasta at your next dinner party!

We recognize that not everyone has the luxury of time, and may not have a leisurely afternoon to make homemade pasta. We see you, we hear you. A wonderfully simple alternative is to pair our ramp butter with your favorite boxed pasta, and voila! Shave some Parmesan on top and enjoy.

A quick aside about ramps…

This month, our culinary adventure leads us to Ramp Raviolo. But before we delve into the recipe, let’s talk about ramps. Did you know we’re in peak ramp season? Are ramps all the rage? Absolutely. Is every hipster/foodie-content-creator featuring ramp dishes right now? You bet! But this trendy frenzy has consequences – the popularity of ramps on menus is leading to over-harvesting, endangering the population of this beloved allium. But fear not, there’s a way to harvest ramps sustainably!

Last week, we embarked on a foraging expedition with our resident horticulture expert, Stephanie Tittle, for a hands-on lesson on ethical ramp harvesting. A good rule of thumb to follow? Only take one or two leaves from each plant, ensuring its ability to regenerate for future generations. A good practice is to avoid harvesting every leaf, and to leave the bulbs, tempting as they may be. Ramps are at risk of becoming endangered! Click the image below for more info on all things ramps!


Note: We crank out tons of fresh-made pasta each week for the restaurant, so we’ve splurged on a top-of-the-line pasta maker. But fear not, you don’t need anything fancy for this recipe. You should be able to snag a manual hand-crank pasta maker for under 100 bucks. Who knew delicious homemade pasta could be so affordable?

Egg Dough

  • 1 cup plus 2 tablespoons 00 flour
  • 7 tablespoons durum flour (can substitute with additional 00 flour if you can’t find durum flour, but don’t worry, it’s not the end of the pasta world)
  • 9 egg yolks (the real stars of the show)
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons water, plus more as needed (for those thirsty dough moments)

Raviolo Filling

Feel free to get creative with this filling! While we’ve chosen clean ricotta to highlight the delicate flavor of the ramps, don’t hesitate to experiment. Let your culinary imagination roam free and explore different flavor combinations to elevate this dish even further.

  • 16oz container ricotta (Murray’s is our favorite available brand)
  • 1 ½ teaspoons lemon juice
  • Pinch of salt

Ramp Butter

This recipe follows a simple 2:1 ratio of ramps to butter. Creating this compound butter not only enhances the flavor but also aids in preserving the ramps. Consider making a little extra to incorporate into various dishes. If you don’t feel like going foraging for ramps, feel free to order below and pick some up at the farm!

  • 2 lbs ramps, finely chopped
  • 1 lb butter, softened
  • pinch of salt


Egg Dough

  1. In a large mixing bowl, create a well with the flour and place the egg yolks in the center (it’s like making a little flour volcano).
  2. Beat the egg yolks and gradually incorporate the flour into the mixture.
  3. While mixing, add in the olive oil and water, continuing until a homogeneous dough forms.
  4. Let the dough rest while you prepare the filling (even dough needs a break sometimes). Skip ahead to making the ramp butter, then come right back.
  5. Welcome back! We’ve missed you! Let’s kick things off by feeding the dough through a pasta machine set to its widest setting, usually marked as 1 on the scale. After the initial pass, give the dough a gentle fold and run it through again, coaxing it into a silky-smooth sheet (picture a spa day for pasta). Keep repeating this process, gradually dialing down the setting each time, until you achieve the desired thinness. Sprinkle some dry flour on your work surface to prevent sticking. Aim for a final thickness of about 1/16 of an inch. You’ve got this!
  6. Cut out ravioli using a biscuit cutter or similar tool, making sure to maximize the number of pieces you get out of your pasta dough! We’re all about efficiency here—every raviolo counts!

  1. Now, let’s give each raviolo its own cozy bed! Place or pipe a dollop of ricotta filling into the center of each cut pasta shape, ensuring there’s at least a good 3/4 inch of space around the perimeter.
  2. It’s time to tuck them in! Dip two fingers generously in water and use them to moisten the edges of the pasta. This ensures a firm seal when you lay another pasta piece on top. Think of it as giving your ravioli a snug blanket.
  3. Now, gently drape another pasta piece over the ricotta, ensuring the edges of each pasta piece match up. As you do so, press out any air trapped inside to avoid unwanted surprises later. Take your time—after all, we’re making homemade pasta; we clearly are not pressed for time
  4. Now, with confidence, pick up the pasta with both hands and press the edges together firmly to ensure a tight seal. Aim to press the two pasta sheets together until they meld into the thickness of a single sheet. This may take some practice, so don’t be too hard on yourself—remember, we’re aiming for edible results on our first try. We’ll perfect the aesthetics later; for now, let’s focus on mastering the basics!

Ramp Butter

Feel free to do this the old-fashioned way with a whisk and bowl! We use a food processor because of the volume we make for the restaurant.

  1. Finely chop ramps, then add them to the food processor.
  2. Pulse several times to break down the ramps a bit further.
  3. Add 1/3 of the room temperature butter to the food processor and pulse until fully incorporated into the ramp mixture.
  4. Repeat this step with another 1/3 of the butter, pulsing until well combined.
  5. Finally, add the remaining butter to the food processor and pulse until the mixture is light and fluffy.

Barn8 Ramp Butter

Don’t feel like wandering the woods in search of ramps? No worries! We’ve got you covered. A limited supply of ramp butter is now available for pickup at the farm!

PURCHASE (Pickup Only)


Cooking Instructions

  1. Bring salted water to a boil (like water, but salty).
  2. Add the ravioli to the boiling water and cook until perfectly al dente. This should take about 3-4 minutes for fresh ravioli and 5-6 minutes for frozen. It’s crucial to not overcook. It totally okay to slightly undercook, as we’ll finish them off in the next step.
  3. In a pan over medium heat, melt 2-3 tablespoons of ramp butter.
  4. Once the butter is fully melted, add a generous splash of the salted pasta water to the pan and bring it to a boil.
  5. Carefully add the ravioli to the butter and water mixture and cook for another couple of minutes. Add additional butter or pasta water as needed. You are looking to have a very healthy coating of sauce over your pasta, but we are not making soup here.
  6. Cook until pasta is soft but still has a good chew to it; avoid overcooking.
  7. Remove from heat and transfer onto your favorite plate.
  8. Garnish to your heart’s content! Parmesan, basil, lemon, more ramps—let your preferences guide you. Be true to yourself, and savor every bite!

And there you have it! Simple to make, yet incredibly delicious. Have any thoughts, questions, or concerns? Just shoot us an email at JUST8@hermitagefarm.com. And don’t forget to tag us (@Barn8Restaurant) in your creations—we’d love to see your finished product! 😉