Tom Colicchio's Spring Pasta | James Beard Foundation

Ingredients

• 1 egg, lightly beaten
• 1 tablespoon water
• 1/2 tablespoon extra-virgin olive oil
• 1 cup all-purpose flour
• Pinch of salt
• 1/4 to 1/2 cup water
• 3/4 cup unsalted butter, chilled and cut into pieces
• 1/2 pound morels, cleaned and halved (quartered if large)
• Kosher salt and freshly ground black pepper to taste
• 1/4 pound ramps, cleaned and cut into 2- to 3-inch pieces
• 1 pound asparagus, trimmed and cut into 2- to 3-inch pieces
• 1 tablespoon chopped fresh chervil
• 1 tablespoon chopped fresh chives
• 2 cups ricotta cheese
• 1 cup freshly grated Parmigiano-Reggiano, divided
• 2 tablespoons extra virgin olive oil
• 1/4 cup chopped mixed fresh herbs (such as chervil, chives, basil, flat-leaf parsley, and tarragon)