A recipe for a spicy ramp pesto filling, ideal for ravioli or other pasta dishes. The author suggests balancing its spiciness with butter and creamy Pecorino Toscano.
Blanch the ramp leaves in boiling water for ~20 seconds until vibrant, then immediately run under cold water/submerge in an ice bath to stop the cooking. Squeeze out as much water from the greens as possible & roughly chop. Add to a food processor with the toasted nuts, along with the ricotta & basil, if using, and pulse to combine. With the processor running, add about half of the olive oil & pulse until the mixture is homogeneous but still a little coarse. Transfer to a bowl and fold in the hard grating cheese. Stir in the remaining olive oil & season to taste with salt, pepper & lemon juice. Keep cold until ready to use. Any leftovers can be frozen in an an air-tight container.
