Garlic Scapes are available in early Summer for a short time, and they add so much flavor to dishes. Their versatility makes them great for all sorts of applications, such as this Garlic Scape Ravioli. Pillows of homemade pasta are stuffed with a soft and flavorful filling of garlic scapes and ricotta cheese. Then, the whole thing is made even better when tossed with roasted cherry tomatoes, fresh basil, parmesan, and a drizzle of olive oil. Oh, yum!!!
Time for Summer–
As much as I love the outdoors, sometimes it’s just too hot to be outside. So, if I’m going to be indoors, I might as well make the most of it! I absolutely love homemade pasta, and filled pastas such as ravioli and tortellini are a favorite of mine. Certain dishes just take a little more time and are a labor of love worth the extra effort. This recipe is one of those.
There is something about making fresh pasta that is good for the soul. It is a great opportunity to check out, zone out, and get your hands dirty. If I have had a rough week, making pasta from scratch is a way I like to relax, especially because of the end reward: getting to sit down and eat it. I always feel a real sense of accomplishment after making homemade pasta, and that feeling definitely helps wash away a bad day or week. Even if nothing else is going right, fresh pasta is always there for me.
I love the filling of this ravioli, it is light and airy with a lovely and mild garlic flavor that only scapes can manage to produce. Garlic Scapes freeze beautifully too, so if you find yourself in the mood to eat them when they are out of season, you can! Their season is short because they are harvested before the garlic plant finishes maturing, so that the plant’s energy can focus on growing the garlic.
Tips and Tricks
I highly recommend a pasta machine to roll the sheets out, as opposed to a hand crank model. If you are brave, you can try to get the sheets to the proper thinness with a rolling pin. As much as I would love to go all the way like that, I usually don’t have that kind of time. As you are running the dough through the machine, if you find that it is sticking too much as it passes through the rollers, simply pull it out and give it a light dusting of flour and knead it a few times and try again.
I like to keep the serving simple, because I don’t want anything competing with that filling. Cherry tomatoes roasted on high heat with a little grated Romano and chopped fresh basil, and maybe a light drizzle of good quality olive oil are all this needs to complete it. If you really want to serve this with a sauce, I highly suggest my recipe for Roasted Red Pepper Pesto. I know fresh pasta can be intimidating, but I really hope you will give it a try. It is easier than it appears, and the feeling of eating something so good made with your own two hands is beyond compare. I hope you will give this Garlic Scape Ravioli a try, it is really worth the effort!
I hope you enjoy this recipe! If you made this, I’d love to hear about it! Just leave a comment below, and share with friends on social media. Happy Cooking!
For The Pasta
- 1 cup All Purpose Flour, plus more for dusting
- 1 cup Semolina Flour
- 1 tbsp Olive Oil
- 3 large Egg Yolks
- 1 large Whole Egg
- 1 ½ tsp Salt
- 6 tbsp Water
For the Filling
- 1 bunch Chopped Garlic Scapes, about 1 cup
- 1 tsp Salt
- ½ tsp Pepper
- 1 cup Whole Milk Ricotta Cheese
For the Tomatoes
- 1 lb Cherry Tomatoes, halved
- 2 tbsp Olive Oil
- ½ cup Pecorino Romano Cheese, grated
- 2 tbsp Fresh Basil, chopped
- Place 1 Cup each of all purpose and semolina flour either on a board or in a large bowl. Add 1½ tsp salt and stir to combine. Add egg yolks and whole egg and stir with a fork or your fingers until combined. Then add water 1 tbsp at a time until a soft dough forms (I used 6 tbsp of water but you could need more or less).
- Once the dough is formed, knead it on a floured board or counter top for about 5 minutes until dough is soft and elastic. Wrap tightly in plastic wrap and let rest in the fridge for 30 minutes.
- While the dough is resting, chop the bunch of garlic scapes (if you yield more than 1 cup, freeze the rest for another use) and cut the pound of cherry tomatoes in half. Place the cherry tomatoes cut side up on a rimmed baking sheet.
- In a skillet on medium heat, saute the garlic scapes with 1 tsp salt and ½ tsp pepper for ten minutes or until they begin to brown.
- Place the scapes and 1 cup whole milk ricotta in the bowl of a food processor with the blade attachment and process on low until combined and filling is soft and whipped. Place filling in the refrigerator to cool.
- While the filling cools, remove the dough from the refrigerator and cut into four pieces, starting with one piece and set the rest aside. Take the first piece of dough and knead it a few times, then flatten it into a round using your hands. Use the roller attachment on your pasta machine and start with the widest setting. Run your dough through 3 or 4 times, until a sheet begins to form. Then go down to the next setting, and run your dough through 3 or 4 times, turning dough over each time. Pass the dough through a few times each time you go down a step on your machine, making the dough thinner and thinner. For ravioli sheets, I usually stop after my machine thickness is at a 5.
- Once you have your first pasta sheet, cut it in half and on one half of the sheet, put about a tbsp of filling an inch apart. Place the other half of the sheet on top, pressing softly with your fingers around the filling to eliminate air pockets, and use your ravioli stamp to seal the edges and cut the dough. Place the ravioli on a baking sheet to rest and let them dry for at least an hour. Once they are dry you can freeze them right on the baking sheet, transferring them to a freezer bag, or you can cook them right away.
- Repeat this process until each piece of your dough ball is used. You should end up with about 30 ravioli, which will feed two very hungry people or four people if served with salad and dessert.
- While the ravioli rest on the baking sheet, Heat your oven to 425 ° and drizzle cherry tomatoes with 2 tbsp olive oil and bake for 25 minutes.
- While the tomatoes roast, start a large stock pot of salted water to boil. Once the water is at a good rolling boil, cook ravioli for 2 to 3 minutes. The ravioli are done once they are floating to the top of the water.
- Serve with the roasted cherry tomatoes, chopped fresh basil, and grated pecorino romano.