YIELDS | 4 SERVINGS
PREP TIME | 10 MINS
COOK TIME | 25-30 MINS
Garlicky ramps and portobello mushrooms create a savory, earthy flavored sauce that seeps into the nooks and crannies of the cylindrical pasta. The tiny bit of nutmeg offsets the ramps beautifully. This is a fun seasonal dish to try when the ramps are at their peak in mid-spring.
• 20 ramps
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 cups dried mezzo rigatoni or other bite-size pasta
• 4 portobello mushrooms, diced
• 2 cloves garlic, minced
• 15 cremini mushrooms, trimmed and cut in half
• 1/2 cup dry white wine
• Zest of 1 lemon
• 1/2 teaspoon ground nutmeg
• 1/4 cup grated pecorino Romano cheese or more to taste
• Minced flat-leaf parsley leaves, for garnish
• 4 tablespoons ricotta or burrata cheese, optional
1. Trim the roots from the ramps with a paring knife, and remove any loose outer layers clinging to the bulbs. Wash the ramps a few times in warm water to remove the dirt. Coarsely chop the leaves and set them aside. Slice the bulbs down the middle and set aside.
2. Fill a large pot with water over high heat. When the water is boiling, stir in the pasta and cook until al dente and according the package directions
3. Heat a large sauté pan over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ramp bulbs and sauté for 2 minutes. Add the portobellos and cook until soft, stirring often, about 4 minutes. Add the garlic and cremini mushrooms and cook for 2 minutes more. Pour in the wine and simmer gently, uncovered, for 10 minutes.
4. When the pasta is ready, drain it, reserving 1/4 cup of the cooking water. Add the pasta and the cooking water to the mushrooms along with the ramp leaves, lemon zest, and nutmeg, and cook on high for 2 minutes.
5. Serve the pasta piping hot with a a generous amount of grated pecorino Romano on top.
6. Garnish with the minced parsley and season with freshly ground black pepper. Finish each serving with a tablespoon or dollop of burrata or ricotta spooned on top if using.