Make your own Ramson Pesto! And prepare it for your next outdoor cooking meal.
It’s spring, and the first thing that comes to your nose while everything is blooming is…ramsons! (Wild Garlic/Bärlauch/lat. Allium ursinum) It’s leafy green and pungent garlic smell makes this herb a favourite to make it as a Cream of Ramson soup, Ramson pesto or mixed under the salad leafs. If you are out to harvest this on your own, take care not to pluck the “Lilly of the valley” (Maiglöckchen) instead as their leaves looks similar. Eating a few leaves of this is poisonous and can become the last meal you had in this life. If you’re unsure, buy them at the supermarket. You can get them as seasonal herbs and spices almost anywhere. (in Germany) Ramsons are at its best when the leaves are still young. Once the plant flowers, the leaves gets bitter and is not anymore edible.
If you have a food processor along with you in your mobile kitchen, that’s a luxury! Otherwise chop them up finely . You can prepare this at home already and fill it up in little bottle portions so that it would be easy to just take them along in your weekend outdoors. Keep them refrigerated and seal them up like you would do when making jams.
So this is what I did with a bunch of ramsons. It’s easy to make and yummy:
- 600g Ravioli
- 200g fresh organic Ramsons (Bärlauch)
- 250g Goat cheese
- 100ml Milk
- Salt, pepper to taste
- 20g Pine nuts
- grated nutmeg to taste
Boil water for your ravioli. In the meantime start preparing the gravy. Using a food processor, blend the ramsons (pre-sliced) together with a dash of olive oil until it’s finely blended. Heat up the milk in another pot, throw in the cubed goat cheese that and let it melt. Lower the heat and continue stirring to avoid having the cheese getting burnt. Add the ramsons, salt, pepper and a dash of nutmeg to taste. If you’re equip with a whisk, whip up the cream making sure the gravy gets evenly thick and creamy. Put the ravioli into the boiling water let it simmer for 3 – 8 mins (depending on the instructions). Once the ravioli floats on top (3-5 min) , drain the water and dish it up. Pour a bit of gravy over the ravioli, garnish with pine nuts and parmesan cheese.
First published on 10.05.2010
Post updated and revised 26.04.2014