Egg Yolk Ravioli

Egg Yolk Ravioli

The savvy cooks answer to a Pavlova Party.  

• Corn Meal
• Several sheets fresh pasta, cut into 24 3 inch squares
• Sea salt
• 12 egg yolks, carefully separated
• 1 egg white, lightly beaten
• Blanched asparagus, for serving
• Fresh chives, for serving
• Olive oil, for serving
• Grated Parmesan cheese, for serving

Dust a clean work surface with corn meal.  Arrange 12 squares fresh pasta over corn meal.  Sprinkle a tiny pinch sea salt into the center of each square.  Set egg yolk over salt.  Use a finger or brush to paint a picture frame of egg white around yolk.  Cover with another pasta square, using fingers to gently enclose yolk.  Use a sharp knife to trim a centimeter off each side of square, sealing ravioli closed.  

Bring a large pot of salted water to a boil.  Reduce heat to a nice simmer and gently lower ravioli into water.  Let cook - stirring just enough to prevent sticking, until ravioli float to surface of water.  Let cook a minute longer.  Use a slotted spoon to remove from water.  Blot dry on a clean kitchen towel and serve immediately with blanched asparagus, chives, a good glug of olive oil and sprinkle of cheese. 

Pasta with Clams, Ramps and Fava Beans

Pasta with Clams, Ramps and Fava Beans

A simple purée of ramps and olive oil (similar to a pesto but without the pine nuts, cheese or basil) gives this dish its vibrant green color, kick and flavor

• 1 bunch ramps, about 8 stalks) root end trimmed
• 3/4 cup olive oil
• scant teaspoon salt, plus more for seasoning and pasta
• 1 pound pasta of choice
• 2 tablespoons butter
• 3 dozen clams, as small and tender as possible, shells scrubbed
• 1/2 cup dry white wine
• 1 cup shelled and peeled fave beans
• black pepper

Combine all but the purple/white end of one ramp and olive oil in the jar of a blender.  Whiz until smooth, a few specks of green will most likely remain.  Season with salt and whiz just to mix.  Transfer purée to a jar with a lid.  

Cook pasta in a large pot of salted water according to package instructions.  Reserve 1 cup cooking liquid.  Drain pasta and set aside.  Return pasta pot to a low heat.  Add butter.  Finely chop reserved ramp and sweat in melted butter until just soft.  Stir in 4 tablespoons of ramp purée and cook just a minute or two.  Add clams, white wine and reserved cooking liquid.  Increase heat, cover and cook until clams open, about 8 minutes.  Add fava beans and cook 2 minutes more.  Return pasta to pot, toss and cook just until piping hot - a minute or so.  Adjust seasoning with salt and pepper.  Add a tad more purée and drizzle olive oil while serving. 

Fried Green Almonds

The Springtime culinary equivalent to Sugar Plums. Magic. More a suggestion than recipe.  Give almonds - stem bit trimmed - a good rub with a kitchen towel to remove fuzz.  Heat a little bit of olive oil in a skillet, add almonds and fry just until hot and golden.  Sprinkle with sea salt and down - along side a chilly glass or pink wine.