Wild Ramp Ricotta Calzone with Zucchini and Kale
This ramp ricotta calzone is a spring weeknight dinner that feels special without being complicated. Fresh ramp leaves are folded into creamy ricotta with parmesan and basil, then layered with zucchini, kale and mozzarella inside a golden baked crust. It comes together in under an hour using store-bought pizza dough and tastes like you put in a lot more effort than you did. If you can get your hands on ramps — foraged or from a farmers market — this is one of the best ways to use them.
Why Ramps Work in This Calzone Recipe
Ramps have a bold, garlicky flavor that mellows and sweetens as they bake. Folded raw into ricotta, they infuse the entire filling with a fresh, pungent flavor that you just can’t get from regular garlic or onion. The zucchini and kale add color, texture and nutrition, and the mozzarella pulls it all together into a gooey, satisfying filling. It’s a calzone that actually tastes like spring.
About the Filling
The filling is simple — ricotta, parmesan, ramp leaves sliced into thin ribbons, and fresh basil. Mix it together and that’s it. The ramps do all the heavy lifting flavor-wise. If you want to get more ramp flavor into the dish, try using my creamy wild ramp sauce as a dipping sauce alongside instead of tomato sauce — it doubles down on the ramp flavor in the best way.
If you want to go deeper into ramp flavor before starting, my wild ramp pesto is another great introduction to cooking with ramps and uses a similar bold, garlicky flavor profile.”
Ramp Season and Kitchen Uses
If you have come upon a bunch of wild leeks (also known as ramps!) either foraged in the forest or found at a local farmers market, this recipe is perfect for showcasing the versatility of this tender leafed member of the allium family. Ramp plants are easily sliceable while packing quite a dose of heavy flavor that yields a beautiful green color to anything its baked, sauteed or marinated into. The culinary uses for wild ramps are boundless and this recipe is one of the many ways to showcase the fleeting, seasonal flavors of the allium family.
Pizza Dough Tips
Store bought pizza dough is perfect for this recipe. Room temperature dough is easiest to handle. Set dough on a floured surface close to oven and let rest prior to rolling out (or my preferred method, pulling by hand). Roll or pull it into a circle, layer the filling on one half, fold it over and press the edges firmly to seal. A preheated pizza stone gives you the crispiest bottom crust, but a standard baking sheet works well too.
Ramp Filled Calzone, Step by Step:
Sliced Ramps mix easily into creamy ricotta, creating an easy flavor filled filling for this calzone recipe.
Layer sliced zucchini and kale over rolled pizza dough, the vegetables will soften as the calzone bakes/
Spread with ramp filled ricotta cheese and sprinkle with mozzarella.
Bake to a delicious golden crust, filled with the fragrance of fresh ramps!
How to Serve:
Slice and serve with a chunky tomato sauce for dipping — the acidity cuts through the richness of the ricotta beautifully. A simple green salad alongside keeps things light. This calzone also makes a great lunch the next day — it reheats well and travels easily, which is why it’s a good one to add to your weekly rotation during ramp season.
Storage and Leftovers
Store leftover calzone covered in the refrigerator for up to 3 days. Reheat in a low oven or air fryer for best results — the crust stays crispy and the cheese melts back to life. Avoid the microwave if you can, it makes the crust soft and the zucchini watery.
Where Can I find Ramps?
Ramps grow wild in shady wooded areas in early spring. Farmers markets in the Northeast typically carry them starting in April. Check out my full guide to cooking with ramps for more on where to find them and how to use them.
Can I substitute another green for the ramps?
Yes — garlic scapes, wild garlic, or even a combination of green onion and garlic would work in a pinch. The flavor won’t be as distinct but the calzone will still be delicious.
Can I make this ahead of time?
You can assemble the calzone a few hours ahead and keep it in the fridge unbaked. Pull it out 20 minutes before baking to take the chill off, then bake as directed.
Can I add meat?
Absolutely — cooked Italian sausage or pancetta would be a great addition. Add it to the filling layer before folding.
More Spring Foraged Ramp Recipes
Ramp season is short — here are a few more ways to make the most of it. My creamy wild ramp sauce is the perfect base for white pizza and works on pasta, fish and pizza too. The wild ramp and mushroom white pizza uses the same seasonal ingredients in a different format. And if you love bold spring alliums, my garlic scapes confit is worth bookmarking for when scapes arrive a little later in the season.
New to pea shoots? This guide covers everything — how to use them, cook them, and preserve them through the season.
Pour a pitcher of rhubarb rosé sangria alongside — it’s the perfect spring dinner pairing.”
Cook the season — spring is here.
Wild Ramp Ricotta Calzone with Zucchini and Kale
Equipment
- 1 pizza stone
Ingredients
- 1 bag Premade Pizza Dough
- 1/2 cup Ricotta Cheese
- 3 tbsp Parmesan Cheese
- 1/2 cup Mozzarella Cheese grated or coarsely chopped
- 5-7 Ramp Leaves
- 1 medium Zucchini
- 5 leaves Lacinato Kale pulled off stems and chopped
- 1 tbsp olive oil extra virgin
- tomato sauce for serving optional
- 10 1 bunch Basil Leaves
Instructions
- Place stone in oven (if using one) and preheat oven to 375 degrees Fahrenheit, if you are using a pan instead of the pizza stone, you can wait to put put pan in until calzone is assembled.
- While oven heats take dough out of refrigerator and let come to room temperature.
- Stack ramp leaves on top of one another and roll into each other, then slice into thin ribbons, (chiffonade). Do the same to the basil leaves, slicing the herbs into fine ribbons.
- Mix ricotta, parmesan and ramps in a medium bowl until fully incorporated and thoroughly combined. Set aside.
- Cut top and bottom of zucchini off. Slice into thin pieces, halving the slices into 2 if desired. I like to keep them whole and long.
- On a lightly floured surface roll out pizza dough into a circle.
- Layer the kale and zucchini on to one side of the dough.
- Then spread ricotta mixture over evenly and sprinkle with mozzarella and parmesan cheese. Fold over and seal edges of calzone by pressing the dough together.
- Transfer the calzone onto the waiting hot pizza stone in oven or baking pan and slide into oven. Brush with olive oil.
- Bake for 40 minutes or until the calzone is browned and the cheese is bubbling.
- Allow to cool for 5 minutes before slicing, serve along side chunky tomato sauce for dipping.
Nutrition
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Sounds amazing and this would be perfect to pack on a pinic or a field trip. Thanks for sharing!
Bravo! I now can make my own calzones! This is such a delicious recipe as the calzone is loaded with cheesy goodness and veggies. Great to serve with my homemade tomato sauce.
I have a ball of frozen pizza dough that I wasn’t sure what to do with. Now I do! Thanks for the recipe.
Love the combination of flavors in this recipe. Pinned to try this recipe soon. Thanks for sharing
These were so tasty! Thank you for this recipe. Making it again soon.