Il Cucinologo
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Ravioli Stuffed with Radicchio

17/11/2023

Radicchio-filled ravioli are a delicious dish that blends the Italian tradition of stuffed pasta with the characteristic bitter flavor of radicchio. Here is the recipe to make tasty radicchio ravioli at home.

Ingredients

  • For the pasta:
    • 300g of 00 flour
    • 3 large eggs
  • For the filling:
    • 200g of red radicchio
    • 1 shallot
    • 200g of ricotta
    • 50g of grated Parmesan
    • Extra virgin olive oil
    • Salt
    • Pepper
  • For the sauce:
    • Butter
    • Sage leaves
    • Parmesan for garnish

Preparation

  1. Start with the pasta: mound the flour on a work surface and crack the eggs into the center. Begin kneading, gradually incorporating the flour until you have a smooth dough. Work the dough for about 10 minutes, then cover it with a damp cloth and let it rest for 30 minutes.

  2. While the pasta rests, prepare the filling: slice the radicchio into thin strips and finely chop the shallot. Heat a drizzle of oil in a pan and sauté the shallot until translucent, then add the radicchio and wilt over medium heat for about 5 minutes. Season with salt and pepper to taste.

  3. Let the radicchio cool slightly, then mix it with the ricotta and Parmesan in a bowl until you have a homogeneous mixture. Adjust the salt if necessary.

  4. Take the rested dough and roll it out thinly with a rolling pin or pasta machine. Cut into squares about 6 cm on each side, or into shapes of your choice.

  5. Place a teaspoon of filling in the center of a pasta square, moisten the edges with a little water, and cover with another square, pressing the edges firmly to seal the raviolo. Repeat until all the pasta and filling are used.

  6. Bring a pot of salted water to a boil and cook the ravioli for about 3-4 minutes.

  7. Meanwhile, in a wide pan, melt some butter and add the sage leaves to flavor it.

  8. Once cooked and drained, transfer the ravioli to the pan with the butter and sage, and toss for a few minutes.

  9. Serve the ravioli hot, garnished with Parmesan shavings.

The radicchio makes this dish especially suitable for an autumn or winter dinner, and it can be paired with a full-bodied red wine that balances the bitterness of the radicchio.