Savor Spring Flavors: Ramp & Ricotta Stuffed Shells Recipe
Savor spring flavors with a dish that bursts with fresh, vibrant notes of wild ramps combined with the luscious creaminess of ricotta cheese. This seasonal favorite recalls the essence of rustic Italian kitchens and the joyous anticipation of spring’s arrival. I first discovered this recipe on a crisp spring morning at a local farmers’ market, were the sweet garlic aroma of freshly foraged ramps inspired a creamy, herb-infused filling that transforms simple pasta shells into a celebration of nature’s bounty.
Prep and Cook Time
- Preparation: 30 minutes
- Cooking: 40 minutes
- Total Time: 1 hour 10 minutes
Yield
Serves 6 hearty portions
Difficulty level
Medium – perfect for home cooks looking to elevate their pasta game with fresh, seasonal ingredients
Ingredients
- 20 jumbo pasta shells, cooked al dente and drained
- 1 bunch fresh ramps, cleaned and finely chopped (about 1 cup)
- 1 ½ cups whole milk ricotta cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 large egg, lightly beaten
- ¼ cup fresh basil leaves, chiffonade
- ½ teaspoon red pepper flakes (optional, for a subtle kick)
- Salt and freshly cracked black pepper, to taste
- 2 cups marinara sauce, homemade or high-quality store-bought
Step-by-Step Instructions
- Prepare the ramps: Heat olive oil in a skillet over medium heat. add minced garlic and sauté until fragrant, about 1 minute. Add chopped ramps and cook until wilted and tender, about 5 minutes, stirring occasionally to keep the flavors bright and fresh. Remove from heat and let cool.
- Mix the ricotta filling: In a large bowl, combine ricotta, Parmesan, egg, lemon juice, lemon zest, red pepper flakes, salt, and pepper. Fold in sautéed ramps and fresh basil chiffonade, ensuring an even distribution of herbs and ramps for maximum spring aroma.
- Stuff the shells: Using a small spoon or piping bag, gently fill the cooked pasta shells with the ramp-ricotta mixture. Place stuffed shells in a single layer in a buttered baking dish.
- Assemble the dish: Pour a thin layer of marinara sauce on the bottom of the baking dish, then nestle each shell closely together. Spoon remaining marinara evenly over the shells,making sure each is lightly covered.
- Bake to perfection: Preheat your oven to 375°F (190°C). Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake uncovered an additional 10 minutes until sauce is bubbling and shells develop a golden edge.
- Rest and serve: Allow the stuffed shells to rest for 5 minutes before serving. This helps the filling set beautifully and enhances every mouthwatering bite.
Tips for Success: Crafting the Creamiest ricotta Filling with Herbal Twists
- Use fresh ramps: Ramps are delicate and best enjoyed fresh during their short spring season. When selecting, pick bulbs that feel firm and leaves that aren’t wilted.
- Substitute herbs: If ramps are unavailable, substitute with a combination of garlic scapes and green onion tops to evoke similar aromas, then add a touch of fresh parsley or chives for the herbal lift.
- Ricotta texture: For a creamier filling, drain excess whey from ricotta using cheesecloth or paper towels before mixing.
- make ahead: Assemble stuffed shells a day before baking. Cover tightly and refrigerate, then bake just before serving for a convenient spring dinner.
- Control moisture: Avoid overly wet ramps to prevent the filling from becoming soggy. If needed, pat sautéed ramps dry with a paper towel.
Serving Suggestions to Elevate Your Spring Meal Experience
Serve these vibrant ramp & ricotta stuffed shells atop a rustic wooden board or a white ceramic platter that lets the colors pop. Garnish generously with torn fresh basil, thin lemon zest curls, and a drizzle of high-quality extra virgin olive oil for a glossy finish. A side of crisp spring greens dressed with lemon vinaigrette will add a refreshing contrast to the creamy richness. For wine pairing, a bright dry Sauvignon Blanc or a herbaceous Vermentino complements the herbal notes superbly.
For an extra garnish, sprinkle crushed toasted pine nuts or a light dusting of smoked paprika to deepen the flavor profile and add a subtle crunch.
Nutritional Details per Serving
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 380 | 18g | 40g | 14g |
Learn more about the nutritional benefits and culinary uses of ramps to inspire your seasonal cooking adventures.
For another appetizing spring recipe, check out our Spring pea Pesto Pasta for a bright, vibrant plate perfect for a sunny afternoon.
Q&A
Q&A: Savor spring Flavors with Ramp & Ricotta Stuffed Shells
Q1: What makes ramps the perfect spring ingredient for this stuffed shells recipe?
A: Ramps,also known as wild leeks,bring a unique punch of garlicky-onion flavor that embodies the freshness of spring. Their bright, pungent taste elevates the creamy ricotta filling, adding a verdant vibrancy that transforms ordinary stuffed shells into a celebration of the season.
Q2: How do ramps complement ricotta in this recipe?
A: Ricotta’s mild, creamy texture offers a soothing base that balances the boldness of ramps. When combined, the ramps infuse the cheese with a subtle sharpness and earthiness, creating a harmonious filling that’s both rich and refreshing-a duo that sings springtime with every bite.
Q3: Can ramps be substituted if they’re hard to find?
A: Absolutely! If ramps aren’t available,spring onions or a mix of scallions and mild garlic can mimic their bright,slightly spicy flavor. However, nothing quite matches the distinctive character of fresh ramps, so seeking them out in season adds an authentic touch to your stuffed shells.
Q4: What’s the secret to perfectly stuffing and baking these shells?
A: First, cook the jumbo pasta shells al dente so they hold their shape without becoming mushy. Next, gently fold the ramp-ricotta mixture to keep it light and fluffy. Stuff each shell generously, nestle them in a flavorful tomato sauce, and bake covered until bubbling-this ensures a creamy, cheesy interior with a tender pasta shell enveloping spring’s freshest flavors.
Q5: How can this dish be served to highlight its springtime essence?
A: Pair your ramp & ricotta stuffed shells with a crisp green salad dotted with radishes and peas, and a chilled glass of dry white wine or sparkling water with lemon. Garnish the casserole with fresh herbs like basil or parsley to enhance the garden-fresh appeal. This creates a vibrant, seasonal meal that’s both comforting and light.
Q6: Any tips for preserving ramps to enjoy their flavor beyond spring?
A: Yes! You can sauté ramps and freeze them in small portions for later use or pickle them lightly for a tangy twist. Ramp pesto is another delicious way to capture their flavor and use it year-round-spread it on bread or stir it into sauces for a spring-inspired burst anytime.Q7: Why is this recipe a must-try for spring lovers?
A: This ramp & ricotta stuffed shells dish is a delicious homage to spring’s fleeting harvest. It celebrates seasonal ingredients with rustic elegance, marrying creamy textures with lively, herbal notes. Perfect for those seeking to savor the essence of spring in a cozy, satisfying meal.
Final Thoughts
As the vibrant flavors of spring begin to awaken our palates, this Ramp & Ricotta Stuffed Shells recipe invites you to celebrate the season’s freshest bounty in every bite. Combining the peppery zing of wild ramps with the creamy comfort of ricotta, these shells transform a simple meal into a feast of renewal and taste.Whether shared at a family dinner or savored quietly on a sunny afternoon, this dish captures the essence of spring’s culinary promise-bright, bold, and utterly satisfying. So next time you find ramps at the market,embrace the season and let your kitchen bloom with these irresistible stuffed shells. Happy cooking and even happier savoring!
