Foraged Feast: Ramp Vegetable Ricotta Calzone with Zucchini and Kale
This homemade calzone recipe is great way to utilize foraged ramps in a classic recipe. Filled with gooey, salty ricotta cheese, and veggies; this foraged feast: ramp vegetable ricotta calzone with zucchini and kale is a great way to introduce ramps onto your dining room table.
If you have come upon a bunch of wild leeks 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.
This calzone is best cooked on a pizza stone, but if you don’t have a pizza stone, you can use a sheet pan as well. This calzone recipe using premade pizza dough is easy to quickly bake up during the week and leftovers are great to bring for lunch.
Kale and Zucchini are loaded with vitamins and minerals adding tons of nutrients to this delicious oven made meal. Ramps have many savory, culinary uses. The below recipe is a quick way to add foraged ramps to a family meal and aa great introduction to the flavor of wild leeks and the many possibilities in the kitchen for its uses.
Wild Leek, Ramp Ricotta Cheese and Zucchini Stuffed Calzone
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.
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.