Pappardelle with Rabbit Ramps and Wild Garlic

Ingredients

• 1/4 cup all-purpose flour
• Coarse salt and freshly ground pepper
• 1 rabbit (about 2 pounds), cut into 6 pieces, or 2 pounds bone-in chicken pieces
• 4 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 14 ounces wild (spring) garlic (about 8), white and pale-green parts only, finely chopped
• 6 ounces ramps (about 14), leaves and bulbs separated, bulbs halved lengthwise
• 1 1/2 cups homemade or low-sodium store-bought chicken stock
• 1 1/2 cups dry Riesling
• 1 pound pappardelle

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