-
1
Trim the roots from the ramps with a paring knife, and remove any dead skin clinging to the bulbs.
-
2
Wash the ramps a few times in warm water to remove the dirt.
-
3
Coarsely chop the leaves and set them aside.
-
4
Slice the bulbs down the middle and set aside.
-
5
Add 2 tablespoons of the olive oil to a large pot of salted water and bring to a boil.
-
6
When the water is boiling, stir in the orecchiette and cook until al dente, about 10 minutes.
-
7
Heat a large saute pan over medium-high heat and add the remaining 2 tablespoons olive oil.
-
8
Add the ramp bulbs and saute for 2 minutes.
-
9
Add the portobellos and cook until soft, about 4 minutes, stirring often.
-
10
Add the garlic and morels and cook for 2 minutes more.
-
11
Pour in the wine and simmer gently, uncovered, for 10 minutes.
-
12
When the pasta is ready, drain, reserving 1/4 cup of the cooking water.
-
13
Add the pasta and the cooking water to the mushrooms along with the ramp leaves, lemon zest, and nutmeg, and cook on high for 2 minutes.
-
14
Serve the pasta piping hot with grated Grana Padano over the top.
-
15
Garnish with the minced parsley and season with freshly ground black pepper.
-
16
Finish each serving with 1 tablespoon of mascarpone spooned on top.
