Top Rated Ramp Recipes

Easy ramp confit recipe - wild ramps food
A confit is just a fancy word describing the process of submerging an ingredient in oil or fat and cooking over very low heat. Everything is imbued with terrific flavor, and the process helps preserve whatever is in the confit. If you have ramps left over as the season comes to a close, consider preserving your harvest with ramp confit.This recipe was originally featured in Ingredient Spotlight: Ramps (and 3 Ramp Recipes)
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4.666665
Ramp and mushroom saute recipe - ramp recipe
You can serve this mix on its own as a light spring supper, as an accompaniment to grilled meat or fish, as a side dish for a fluffy omelet or on top of a bed of farro or couscous. I used golden oyster mushrooms, but any variety will work here. If you’re so lucky as to procure morels, that would make for the ultimate foraged spring dish.This recipe was originally featured in Ingredient Spotlight: Ramps (and 3 Ramp Recipes)
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4.666665
Ramp Pesto Risotto
In the context of the question of whether the chicken or the egg (or in this case, the pesto or the risotto) came first, the ramp pesto is the medalist in this recipe. After trying a spoonful of it — raw — from a batch my friend made on his farm, Ralston Farm, in New Jersey,  I decided immediately that I would put it in my risotto recipe that I was developing for the week. Roasted asparagus is mixed in to give the risotto another taste of spring, but the real star of this dish is the pesto. Fair warning, though: Try not to eat all of it straight from the jar before you make the risotto.  Click here to see Rice Made Sexy — 5 Great Dinner Recipes.
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4.5
The Green Table's Ramp Cocktail Recipe
Also known as the Garden Gibson, The Green Table's seasonal cocktail makes the most of the fleeting ramp crop. "The recipe came from our chef. We had a ton of them so he just decided to pickle them. It's really a variation on the dirty martini. Ramps are only around for a short time, so [by pickling them] we can keep the cocktail going through the summer," says Rick Hickman, the restaurant's general manager and beverage director.
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4.5
They’re not quite as quick as frozen pizza rolls, but if you have time, this homemade version will be worth your while.This recipe is courtesy of Eggland’s Best
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4.5
Mountain Men's Pepperoni Rolls
Homemade dough is stuffed with morel mushrooms, pepperoni and cheese before being brushed with egg and water to form a golden brown crust.Recipe courtesy of Eggland's Best 
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4.5
Of all the spring ingredient has to offer, ramps are highly favored processed with nutty pecorino cheese, walnuts, and olive oil. 
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4
Fish en Papillote with Mushroom Duxelles and Tomato Concassé
Steaming fish in sealed parchment paper is a classic preparation. But this old-school dish always looks impressive when brought to the table, the parchment is torn open, and beneath the steam, the main attraction makes its entrance. It’s actually a really quick, easy, and even healthy preparation. Click here to see 'Shrooms: They're What's for Dinner Tonight.
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Potato Gnocchi with Escarole, Speck, Sweet Onions, and Fennel Pollen
There’s nothing quite as sublime as homemade gnocchi, and combined with a quick and easy pan sauce and speck, it’s sure to be a hit with guests. If you can't find speck, prosciutto makes a decent substitute, although speck's characteristic smokiness will be absent.
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4
Sausage Gravy, Ramps, and Biscuit Skillet
This springtime twist on gravy and biscuits is made simple with canned biscuit dough. All it takes is one skillet to produce this creamy, decadent breakfast dish.
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Pasta with Ramp Pesto
Ramps, if you've never had them before, are wild leeks that pop up with a very limited season during the spring. They taste a bit like scallions — spicy and pungent, but with fresh herbal notes. The leaves form a deep green pesto that's got more kick than any other pesto you've probably tasted, even arugula. So, a little goes a long way then. Use with caution. Click here to see Why You Should Cook with Olive Oil.
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