In a large pot bring to a boil 3 quarts of water with 3 tablespoons of salt. Cook the pasta until “al dente”.
Cut the green part of the ramps to a chiffonade and thinly slice the bulbs. In a pan heat the olive oil and add the sliced ramps bulbs. Cook over medium heat for about 3 minutes until tender. Add the Pierre Poivre spice and continue cooking for another minute on low heat. Add the cooked pasta and ricotta cheese and stir using a wooden spoon. Add a little of the pasta cooking water to obtain a smooth creamy sauce.
Place the pasta in a serving dish and sprinkle the chiffonade of green ramps on top with a little extra virgin olive oil.
For a great entrée dish add a few fresh shrimp to the pan before adding the pasta and cook for about 3 minutes before continuing the rest of the recipe.