• 4servings
  • 50minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose

Ingredients Jump to Instructions ↓

  1. 6 bunches ramps, cleaned and whole

  2. 1 tablespoon black pepper

  3. 2 plum tomatoes , finely chopped

  4. 1 recipe black squid ink pasta , recipe follows

  5. 1 cup one-hour calamari (see recipe)

  6. 4 tablespoons extra virgin olive oil

  7. 2 bunches chives, cut into 2-inch sticks

Instructions Jump to Ingredients ↑

  1. Preheat grill.

  2. Place ramps on grill and cook until tender and smoky, about 1 minute. Remove ramps from grill and allow to cool. Chop cool ramps into 1/4-inch pieces and place in small mixing bowl with black pepper and tomatoes. Season with salt and set aside.

  3. Bring 6 quarts water to boil and add 2 tablespoons salt.

  4. Roll pasta to thinnest setting and cut into 3-inch squares. Place 1 tablespoon ramp mixture in center of each square and fold into a triangle. Continue until all pasta is done. Place ravioli in boiling water and simmer until cooked, about 4 to 5 minutes.

  5. Meanwhile, heat calamari and olive oil in a 12 to 14-inch saute pan until boiling. Lower heat to simmer and add chives . Drain ravioli and toss into pan with calamari. Toss to coat and mix gently. Pour into warm platter and serve immediately.


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