Pasta two months in a row?! Yes, you heard us correctly. But we’re taking it up a notch this time – instead of just whipping up a pasta dish, we’re diving into the world of homemade pasta! Don’t let intimidation get the best of you. This is a completely achievable and rewarding venture – after all, what is life without pushing our boundaries? And just imagine the culinary admiration you’ll garner when you’re serving up homemade pasta at your next dinner party!

We recognize that not everyone has the luxury of time, and may not have a leisurely afternoon to make homemade pasta. We see you, we hear you. A wonderfully simple alternative is to pair our ramp butter with your favorite boxed pasta, and voila! Shave some Parmesan on top and enjoy.

A quick aside about ramps…

This month, our culinary adventure leads us to Ramp Raviolo. But before we delve into the recipe, let’s talk about ramps. Did you know we’re in peak ramp season? Are ramps all the rage? Absolutely. Is every hipster/foodie-content-creator featuring ramp dishes right now? You bet! But this trendy frenzy has consequences – the popularity of ramps on menus is leading to over-harvesting, endangering the population of this beloved allium. But fear not, there’s a way to harvest ramps sustainably!

Last week, we embarked on a foraging expedition with our resident horticulture expert, Stephanie Tittle, for a hands-on lesson on ethical ramp harvesting. A good rule of thumb to follow? Only take one or two leaves from each plant, ensuring its ability to regenerate for future generations. A good practice is to avoid harvesting every leaf, and to leave the bulbs, tempting as they may be. Ramps are at risk of becoming endangered! Click the image below for more info on all things ramps!

RECIPE

Egg Dough

1. In a large mixing bowl, create a well with the flour and place the egg yolks in the center (it’s like making a little flour volcano).
2. Beat the egg yolks and gradually incorporate the flour into the mixture.
3. While mixing, add in the olive oil and water, continuing until a homogeneous dough forms.
4. Let the dough rest while you prepare the filling (even dough needs a break sometimes). Skip ahead to making the ramp butter, then come right back.
5. Welcome back! We’ve missed you! Let’s kick things off by feeding the dough through a pasta machine set to its widest setting, usually marked as 1 on the scale. After the initial pass, give the dough a gentle fold and run it through again, coaxing it into a silky-smooth sheet (picture a spa day for pasta). Keep repeating this process, gradually dialing down the setting each time, until you achieve the desired thinness. Sprinkle some dry flour on your work surface to prevent sticking. Aim for a final thickness of about 1/16 of an inch. You’ve got this!
6. Cut out ravioli using a biscuit cutter or similar tool, making sure to maximize the number of pieces you get out of your pasta dough! We’re all about efficiency here—every raviolo counts!

7. Now, let’s give each raviolo its own cozy bed! Place or pipe a dollop of ricotta filling into the center of each cut pasta shape, ensuring there’s at least a good 3/4 inch of space around the perimeter.
8. It’s time to tuck them in! Dip two fingers generously in water and use them to moisten the edges of the pasta. This ensures a firm seal when you lay another pasta piece on top. Think of it as giving your ravioli a snug blanket.
9. Now, gently drape another pasta piece over the ricotta, ensuring the edges of each pasta piece match up. As you do so, press out any air trapped inside to avoid unwanted surprises later. Take your time—after all, we’re making homemade pasta; we clearly are not pressed for time
10. Now, with confidence, pick up the pasta with both hands and press the edges together firmly to ensure a tight seal. Aim to press the two pasta sheets together until they meld into the thickness of a single sheet. This may take some practice, so don’t be too hard on yourself—remember, we’re aiming for edible results on our first try. We’ll perfect the aesthetics later; for now, let’s focus on mastering the basics!

Ramp Butter

Feel free to do this the old-fashioned way with a whisk and bowl! We use a food processor because of the volume we make for the restaurant.

1. Finely chop ramps, then add them to the food processor.
2. Pulse several times to break down the ramps a bit further.
3. Add 1/3 of the room temperature butter to the food processor and pulse until fully incorporated into the ramp mixture.
4. Repeat this step with another 1/3 of the butter, pulsing until well combined.
5. Finally, add the remaining butter to the food processor and pulse until the mixture is light and fluffy.

Barn8 Ramp Butter Don’t feel like wandering the woods in search of ramps? No worries! We’ve got you covered. A limited supply of ramp butter is now available for pickup at the farm! PURCHASE (Pickup Only)

Cooking Instructions

1. Bring salted water to a boil (like water, but salty).
2. Add the ravioli to the boiling water and cook until perfectly al dente. This should take about 3-4 minutes for fresh ravioli and 5-6 minutes for frozen. It’s crucial to not overcook. It totally okay to slightly undercook, as we’ll finish them off in the next step.
3. In a pan over medium heat, melt 2-3 tablespoons of ramp butter.
4. Once the butter is fully melted, add a generous splash of the salted pasta water to the pan and bring it to a boil.
5. Carefully add the ravioli to the butter and water mixture and cook for another couple of minutes. Add additional butter or pasta water as needed. You are looking to have a very healthy coating of sauce over your pasta, but we are not making soup here.
6. Cook until pasta is soft but still has a good chew to it; avoid overcooking.
7. Remove from heat and transfer onto your favorite plate.
8. Garnish to your heart’s content! Parmesan, basil, lemon, more ramps—let your preferences guide you. Be true to yourself, and savor every bite!

And there you have it! Simple to make, yet incredibly delicious. Have any thoughts, questions, or concerns? Just shoot us an email at JUST8@hermitagefarm.com. And don’t forget to tag us (@Barn8Restaurant) in your creations—we’d love to see your finished product! 😉

Tomato Plant Sale! Attention, garden enthusiasts! Get ready for a delightful treat as we unveil over 40 enticing varieties of tomato plants for sale in late April. Swing by Barn8 Restaurant between 10:00 a.m. and 2:00 p.m. on Saturday, April 27th, to handpick your favorites!

Upcoming Event! Experience the epitome of Kentucky elegance at the Hermitage Farm Derby Brunch, commemorating the 150th Kentucky Derby in grand style.