Servings:
4
Prep time:
30
Cooking time:
25
INGREDIENTS
- - 4 sheets of fresh egg pasta
- - 4 sheets of pasta fresh green
- - 400 g ricotta
- - 3 heads red radicchio
- - 50 g almonds
- - 1 clove of garlic
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- chop a piece of garlic with the red part of 3-4 leaves of radicchio and mix immediately in 3-4 tablespoons of olive oil. Put this oil aside. Slice the remaining radicchio and dry as possible.
- Saute the remaining chopped garlic in the pan, along with a little oil; add the sliced radicchio, salt and pepper and cook over high heat for 5 minutes, stirring often abundant.
- Toast the almonds in the oven at 160 ° C for about 5 minutes. Once cooled, chop coarsely and mix them with ricotta and cooked radicchio cooked. Then salt the obtained cream.
- Divide each dough in half (or in 4 mini sheets, in this case it will get 16 yellow and 16 green). Boil for 3-4 minutes in salted water, then keep them in cold water for a minute and lay them out to dry on a cloth.
- Arrange 4 yellow sheets, well-spaced, in a baking dish lined with baking paper, fill them with a layer of cream with radicchio and cover with 4 green sheets, continue to form 4 layers (or 8 to mini size), ending with a green sheet.
- Bake the lasagne at 160 ° C for 10 minutes slow. So, with a scoop lay them gently on the plates and drizzle with the raw radicchio oil prepared early. Serve immediately.
