Tom Colicchio's Spring Pasta Recipe | James Beard Foundation

Name: Tom Colicchio's Spring Pasta Recipe | 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; freshly ground black pepper; 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)

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At the 2011 James Beard Foundation Awards, multiple JBF Award winner Tom Colicchio was the evening’s co-host, along with Traci Des Jardins and Ming Tsai.

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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
freshly ground black pepper
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)