Ravioli with Radicchio and Walnuts in Taleggio Cream


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
  1. Choose a dozen large leaves from a head of radicchio, discard the central white rib and chop the red part.
  2. 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.
  3. 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.
  4. Finely chop also the nuts, then mash with a fork the ricotta and mix with the radicchio and half the walnuts.
  5. Put the diced Taleggio in a saucepan together with milk and cream in a double boiler and melt slowly.
  6. 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.
  7. 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.