Servings:
4
Prep time:
50
Cooking time:
15
INGREDIENTS
- - 300 g of nuts
- - 2 heads of radicchio
- - 220 g of flour
- - 200 g ricotta
- - 120 g of Taleggio
- - 2 eggs
- - 1 teaspoon chopped parsley
- - 50 ml of milk
- - 50 ml of cream
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Choose a dozen large leaves from a head of radicchio, discard the central white rib and chop the red part.
- Mix the chopped leaves to the flour and form the classic fountain on a pastry board. Add the eggs, a pinch of salt and knead until You get a smooth paste. Wrap it in a cloth and let rest for at least 30 minutes.
- Divide the heads of radicchio lengthwise into 4 pieces and grill them on a plate until they are soft. Then in a bowl, toss with a tablespoon of oil, a pinch of salt and freshly ground pepper; Cover and let cool. At this point, chop, discarding the tough white root.
- Finely chop also the nuts, then mash with a fork the ricotta and mix with the radicchio and half the walnuts.
- Put the diced Taleggio in a saucepan together with milk and cream in a double boiler and melt slowly.
- Roll out the dough thinly and cut into rounds of 7-8 cm diameter. Spread the filling in the center of the edges and close them in half and seal the edges with special care.
- Boil the ravioli for 3-4 minutes in salted water. Meanwhile, arrange the taleggio cream mixed with the remained walnuts on the dishes. Drain the pasta with a slotted spoon directly on the dishes and serve. You can garnish with more walnuts, parsley and chopped radicchio.
