Parppardelle with wilted Ramps

By • April 14, 2013 0 Comments

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Author Notes: There truly is a reason behind the fact that chefs and foodies are obsessed with ramps. My local market had an abundance of ramps this week, and I guess some people might feel intimidated by cooking with them, but I just wanted to make a simple pasta with quality ingredients, and the let the flavors stand out. This dish is well rounded with the addition of crumbled fennel sausage, and a touch of cream to add some body to the sauce. The lemon zest is essential because it lifts the flavors so well. I hope you'll pickup some ramps while you can get them, they truly are one of natures finest gifts.James Durazzo

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Serves 2

Hand cut Parppardelle noodles

  • 100 Grams 00 Flour or (All Purpose)
  • 1 Egg
  • 1 pinch Fine sea salt
  • 1/2 teaspoon Extra Virgin olive oil
  1. Using a food processor, add in the flour, then beat the egg and add the salt and olive oil to the egg. Pulse the food processor while slowly adding in the egg mixture. Pulse until the dough turns into a ball. If you need additional water, add in a few tsp. until the dough turns into a ball.
  2. Remove the dough from the food processor, and dust your work surface with flour. Knead the dough until it becomes smooth approx. 5-7 minutes. Cover with plastic wrap, and refrigerate for 20 minutes to let the dough relax.
  3. When you're ready to work the dough, divide it into equal halves. Roll through a pasta machine, it shouldn't be too thick or too thin. On my pasta machine i stopped at the no. 6 setting.
  4. Once you have your pasta sheets rolled out. flour them well, and roll them up very loose. Using a sharp knife, make your cuts. Transfer to a sheet pan lined with parchment paper and dusted flour. Refrigerate until ready to use or freeze them, and then transfer them to a freezer bag.

Wilted Ramps and crumbled sausage

  • 1/2 pound Ramps
  • 1 Link of Italian fennel sausage
  • 1/2 cup Heavy cream
  • 1 Handful of grated Parmigiano-Reggiano Cheese
  • 1 tablespoon Grated lemon zest
  • 2 tablespoons Extra Virgin olive oil
  • 1/2 cup Reserved pasta water
  • Salt and pepper to taste
  • 1 Sprig of fresh thyme
  1. Bring a large pot of water to a rolling boil, add salt to the water to the point where it starts to taste like seawater.
  2. Wash the ramps under cold running water, remove the stringy bottom root ends. Gently peel off the first layer of the ramps under running water.
  3. In a skillet heat the olive oil, remove the casing from the sausage, and add to the skillet. Add in the sprig of thyme, and sear the sausage until lightly browned.
  4. Add the ramps to the lightly browned sausage, add salt and pepper. The excess water from washing will allow them to steam and become wilted. Wilt them to the point where they become soft.
  5. Once the ramps are wilted enough, add in the heavy cream, and let reduce slightly. Add the parppardelle to the boiling water, they will cook for a minute. I like to under cook them and then finish them in the sause.
  6. Ladle the parppardelle into the sauce, add a 1/2 handful of the grated cheese, the lemon zest, and the reserved pasta water. Gently toss using tongs. Taste for seasoning, and add addtl. pasta water if you want to loosen the sauce slightly.
  7. Serve and garnish with extra cheese, lemon zest, and a drizzle of Extra Virgin olive oil

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