Ramp up your cooking! Here's a clean recipe that uses ramps & spring garlic

MILWAUKEE -- Have you ever tried ramps? Chef Miles Borghbraef joins Real Milwaukee to show you what they are and offer two ways to use them.

Grilled Ramps with Streak

For the ramps:

    For the sauce:

      For the pasta dough:

        In a mixer with a dough hook, place all ingredients on low and mix until a smooth ball forms, about 10mins. Kneed by hand for a minute once removed from the mixer. Cover in plastic wrap and wait one hour or until you're ready to roll it out. You can keep the dough out at room temperature for a couple hours too.

        For the sauce:

          To plate:

          Bring a large pot of water to boil. Season heavily with salt. You want your pasta water to be as salty as the ocean. Cook the fresh pasta in boiling water. Roughly 90 seconds. While the pasta cooks, wilt the ramp tops in a large sauté pan with a little but of butter and water. Once the begin to wilt, add the fresh cooked pasta, a bit more butter, and one small ladle of pasta water. Sautée all ingredients together for 2 mins. Grate a little pecorino cheese in, toss and serve. Sprinkle the top with more grated cheese and fresh cracked black pepper.