Ramp gnocchi

Ramp pesto

Housemade ricotta cheese

RAMP PUREE

1. Bring a large pot of water to a boil.
2. Divide ramps into whites and greens.
3. Blanch greens in boiling water until bright green, about 30-45 seconds. Transfer to a fine mesh strainer and run under cold water until completely chilled.
4. Transfer to a blender and blend on high speed, adding additional water as required, until a smooth, bright green puree is formed.
5. Set aside or preserve in mason jars for future use.

RAMP GNOCCHI

1. Bring a large pot of water to a boil.
2. Divide ramps into whites and greens.
3. Blanch greens in boiling water until bright green, about 30-45 seconds. Transfer to a fine mesh strainer and run under cold water until completely chilled.
4. Transfer to a blender and blend on high speed, adding additional water as required, until a smooth, bright green puree is formed.
5. Set aside or preserve in mason jars for future use.

RAMP PESTO Equipment required: Ricer or food mill

1. Blanch and chop ramp leaves. Add all ingredients to a food processor and blend until somewhat smooth, but still rustic and chunky.
2. Adjust seasoning to taste.

HOUSEMADE RICOTTA CHEESE

1. Set a large sieve over a deep bowl. Set aside.
2. Pour milk into a stainless steel pot. Over low to medium low heat, slowly bring up to a simmer. Turn off hat and stir in vinegar or lemon juice. It will separate into thick parts (the cheese curds) and milky parts (the whey).
3. Use a slotted spoon to transfer the curd into the sieve. Let drain for 10-15 minutes until dry. The longer you let it sit, the dryer (or firmer) it will become.
4. Season with salt and add whipping cream, one tbsp. at a time until you have your desired consistency. Some people like their ricotta smooth and moist, while others like to keep it fairly dry and firm. This is personal preference!