2 cups Raviggiolo cheese
1 cup milk
1/4 cup finely chopped parsley
1 tablespoon finely chopped thyme
1⁄2 teaspoon freshly grated nutmeg
1⁄2 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper, to taste
1 1⁄2 recipes basic pasta dough (see below)
1⁄2 cup (1 stick) unsalted butter
1 cup ramps, steamed
5 sweet garlic cloves (see recipe below)
Method
In a large bowl, mash the raviggiolo cheese with the milk until soft. Add the herbs, nutmeg, 1⁄4 cup of the Parmigiano, salt, and pepper and stir well. Cover the mixture and refrigerate until firm, about 30 minutes.
Using a pasta machine, roll out the pasta to the thinnest setting and then cut the sheets into 3-inch by 2-inch rectangles. Place a scant tablespoon of the cheese filling in the center of each rectangle. Cover with a second rectangle, pressing around the edges with your thumb to seal. Repeat with the remaining pasta and filling. Place the ravioli on sheet trays and cover with a clean kitchen towel. The ravioli may be frozen for up to a week.
Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Drop the ravioli into the boiling water and cook until tender, 3 to 5 minutes. Carefully drain the ravioli, reserving about 1 cup of the pasta water.
Meanwhile, in a sauté pan, heat the butter and 1⁄4 of the pasta water together, whisking to form an emulsified sauce. Add the cooked ravioli, steamed ramps, and sweet garlic to the pan to heat gently and coat with the sauce, about 1 minute.
Divide among 6 warmed plates. Finish with a sprinkling of Parmigiano-Reggiano and serve immediately.
Sweet Garlic Cloves
2 tablespoons extra-virgin olive oil
1 head of garlic, separated into peeled cloves
1 cup Cinzano or other sweet white wine
In a 12 to 14 inch sauté pan, heat the olive oil over high heat until almost smoking. Add the garlic cloves and sauté until lightly browned. Add the Cinzano and continue to cook over high heat until the garlic is soft and the twine is reduced to a syrupy consistency and coats the garlic. Sweet garlic cloves can be stored for up to one week, in an airtight container in the refrigerator.
Basic Pasta Dough
3½ to 4 cups all-purpose flour
4 extra-large eggs
½ teaspoon extra-virgin olive oil
Mound 3½ cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.
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