WEEKDAYS 1e|12c|p

Mario Batali's Spring Tortelloni with Ramps

Mario Batali
Servings: 8
30 to 60 min
Part 1 of 2

A specialty of Spring, ramps are a wild onion with a heavy garlic-like flavor.

  • Ingredients
  • step-by-step directions
Mario Batali's Spring Tortelloni with Ramps
  • 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
  • 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. 
  • 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.
  • 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.
  • 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. 
  • 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. 
  • 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.
  • Transfer the tortelloni to the shrimp marinara and loosen sauce with reserved pasta water if necessary. Toss in the basil. Serve.
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