Orecchiette Pasta, Pierre Poivre, Fresh Ricotta & Ramps

  • Orecchiette Pasta, Pierre Poivre, Fresh Ricotta & Ramps
By Lior Lev Sercarz
Serves: 4  



  • Pierre Poivre Spice Blend N.7
  • In a large pot bring to a boil 3 quarts of water with 3 tablespoons of salt. Cook the pasta until “al dente”.
  • Cut the green part of the ramps to a chiffonade and thinly slice the bulbs. In a pan heat the olive oil and add the sliced ramps bulbs. Cook over medium heat for about 3 minutes until tender. Add the Pierre Poivre spice and continue cooking for another minute on low heat. Add the cooked pasta and ricotta cheese and stir using a wooden spoon. Add a little of the pasta cooking water to obtain a smooth creamy sauce.
  • Place the pasta in a serving dish and sprinkle the chiffonade of green ramps on top with a little extra virgin olive oil.

Additional ideas:
For a great entrée dish add a few fresh shrimp to the pan before adding the pasta and cook for about 3 minutes before continuing the rest of the recipe.


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