Sasha's Kitchen: Homemade Ravioli with Ramps in Sage Butter Sauce

Ramps (also know as wild leeks) are one of my favorite vegetables of the spring. They're gone now, sadly, as the season has passed, but before they were, I tried them out in some delicious ravioli. I learned how to make ravioli and pasta at a wonderful pasta making class that I took at the Brooklyn Kitchen in Williamsburg, which is a wonderful place to take cooking classes. After the class, I bought a pasta machine and a ravioli press, very reasonably, both of which are needed to make ravioli. This was the first recipe I tried, which was a winner. The recipe made plenty, so I froze half of the raviolis rather than cooking them all.

Sasha's Homemade Ravioli with Ramps in Sage Butter Sauce 
pasta dough (see below)
2 15oz containers of ricotta cheese
1/2 cup grated pecorino cheese
1/2 to 1 tsp red pepper flakes
bunch of ramps, diced
4 T butter
4 T olive oil
7-8 sage leaves

Pasta Dough (recipe from the Brooklyn Kitchen class i took)
4 cups flour
4 large eggs
4 T extra virgin olive oil
4 tsp Kosher salt

To prepare the dough, beat the eggs, extra virgin olive oil and salt in your mixer until smooth. Then add all of the flour, and beat until it forms a dough. You may need to add some additional water (I added about 3 T) to bring it all together. Take the dough out of the stand mixer once it is coming together, and form int four balls. Wrap in plastic wrap and refrigerate for about 45 minutes.

Meanwhile, make the filling with the two cheeses, red pepper flakes and ramps.

Then roll the first ball of dough in your pasta machine, starting at the widest setting, following the manufacturers instructions.  Flour the machine before using it and roll several times at the first setting to form a nice, even sheet. Then roll two times at each setting, getting progressively thinner. I stopped after setting number 7. Cut the sheets into sheets the length of the ravioli press and press one into the ravioli press, using the top to mold it into form. Fill each with a teaspoon of the filling. Lay a second pasta sheet neatly on top and roll over both as hard as possible with a rolling pin to press the ravioli and cut it into shape. Remove the ravioli carefully from the press and separate. The  dry for about 20-30 minutes on a drying rack before cooking. Continue with the rest of the dough - the recipe makes about four dozen ravioli. It's like magic, isn't it? To cook, place in salted water brought to a boil and cook for about five minutes.

Serve in a butter/sage sauce. I browned the butter in the pan, then added the sage and olive oil and cooked for a few minutes, before mixing in the cooked ravioli. Serve with a bit of grated cheese.