WEEKDAYS 1e|12c|p

Mario Batali's Spring Tortelloni with Ramps

Ramp Tortelloni with Spicy Shrimp Marinara
Pasta with Spicy Shrimp Marinara
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
Spring Tortelloni with Ramps Recipe: A specialty of Spring, ramps are a wild onion with a heavy garlic-like flavor.
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ingredients
  • 1 medium Onion (diced)
  • 3 bunches fresh Ramps (chopped)
  • 1 fresh Pasta Dough
  • 3 tablespoons Extra Virgin Olive Oil
  • Salt and Pepper
  • For the Spicy Shrimp Marinara:
  • 2 Jalapenos (thinly sliced)
  • 2 Garlic cloves (sliced)
  • 28 ounces whole San Marzano Tomatoes (crushed)
  • 1/2 pound Pink Shrimp (40-50 ct)
  • 2 cups Basil leaves (finely chopped)
  • 1 teaspoon Chili Flake
  • Olive Oil
  • Salt and Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 tablespoons Extra Virgin Olive Oil
    1 medium Onion (diced)
    3 bunches fresh Ramps (chopped)
    Salt and Pepper 
    In a large saute pan, heat 2 to 3 tablespoons of olive oil over medium-high. Add the onions and cook for 5 to 7 minutes, or until soft and just beginning to brown. Add the ramps and season with salt and pepper. Saute for 4 to 5 minutes or until ramps are soft. Remove from heat and allow to cool. 
  • 2
    1 fresh Pasta Dough
    Roll out pasta down to 1/8-inch thickness on a floured surface.  Cut into 4 inch squares. Place 1 tablespoon of the ramp mixture into the center of each square, wet the edges with water, and fold the opposite corners together to form a triangle. Press the edges together firmly to seal. Bring the points of the long side of the triangle together, forming a ring (or a hat) and seal between your fingers. Continue filling and shaping tortelloni until all the filling is used.
  • 3
     
    Lay tortelloni in a single layer on a baking sheet dusted with semolina. Cover lightly with a damp cloth towel and place in the fridge until ready to use.
  • 4
     
    Bring a large pot of salted water to a boil. Season generously with salt, so it tastes like the ocean. Add the tortelloni and cook for 3 to 5 minutes, or until tender. Drain the pasta, reserving a cup of pasta water. 
  • 5
    Olive Oil
    2 Garlic cloves (sliced) 
    2 Jalapenos (thinly sliced) 
    For the Spicy Shrimp Marinara: While the pasta is cooking, heat a large saute pan over medium-high. Add 2 to 3 tablespoons of olive oil. Add the garlic and jalapenos and saute for 2 to 3 minutes to caramelize. 
  • 6
    28 ounces whole San Marzano Tomatoes (crushed)
    Salt and Pepper 
    1 teaspoon Chili Flake 
    1/2 pound Pink Shrimp (40-50 ct)
    Stir in the tomatoes and season with salt and pepper. Add the chili flake and cook for 3 to 4 minutes to meld the flavors and reduce the tomato mixture slightly. Add the shrimp and cook for 2 to 4 minutes.
  • 7
    2 cups Basil leaves (finely chopped)
    Transfer the tortelloni to the shrimp marinara and loosen sauce with reserved pasta water if necessary. Toss in the basil. Serve.

    Helpful Tips:
    1. Tortelloni is similar to tortellini, but tortelloni is slightly larger in size. 
    2. The trick to delicious stuffed pasta is to avoid overstuffing it!
 
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