Goat Cheese Ravioli With Ramp Pesto

• 4 ounces fresh goat cheese, at room temperature
• 4 ounces ricotta impasta, at room temperature
• Kosher Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 whole egg
• 2 egg yolks
• semolina, for resting
• 1 cup basil leaves
• 1 cup parsley leaves
• 3/4 cup arugula
• 2 raw ramps, trimmed and sliced
• 3/4 cup high-quality extra-virgin olive oil
• Kosher salt, to taste
• 8 uncooked goat cheese ravioli (see recipe below)
• 1 teaspoon garlic oil
• 1 tablespoon fresh ramps, sliced
• 4 tablespoons butter
• 2 tablespoons pasta cooking water
• Kosher salt, to taste
• 1 tablespoon parmesan, grated
• 2 tablespoons ramp pesto (see recipe below)
• 1 teaspoon Caprino Stagionata (aged goat cheese), finely grated
• 6 small parsley leaves
• Freshly ground black pepper

1. In the bowl of a stand mixer fitted with the paddle attachment, whip together goat cheese and ricotta on medium-low speed until well blended.
2. Season to taste with salt and pepper and mix again to incorporate.
3. Place goat cheese mixture in a piping bag and reserve to fill pasta.

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Taken from www.foodrepublic.com/recipes/goat-cheese-ravioli-with-ramp-pesto-recipe/ (may not work)