Servings:
4
Prep time:
40
Cooking time:
20
INGREDIENTS
- - 280 g of white flour
- - 2 heads of radicchio
- - 100 g of spinach
- - 100g taleggio
- - 2 eggs
- - 1 egg white
- - 50 g of roasted hazelnuts
- - 1 white onion
- - 120 ml cream
- - 80 ml of milk
- - 2 tablespoons of tomato paste
- - ½ teaspoon of saffron
- - extra virgin olive oil
- - salt
INSTRUCTIONS
- Boil the spinach with the washing water for 5 minutes. Once warm, squeeze and whisk it reducing it to a cream (or pass them through a sieve). Knead with 90 g of flour, an egg and a pinch of salt. At the end form a ball, cover and let rest for an hour.
- Mix the flour with the remaining 2 beaten eggs with saffron and a pinch of salt. Cover dough and let it rest too for an hour.
- Chop the onion and brown it in a pan for 5 abundant minutes in one or two tablespoons of olive oil, then add the sliced radicchio leaves, salt, increase the heat and saute for 5 minutes. Below, blend the hazelnuts in a food processor and then add the warmed radicchio continuing to whisk briefly. Spread the filling on a plate to dry.
- Heat the cream in a saucepan and bring the milk to almost a boil. Remove from the heat and stir in the diced taleggio, letting it melt.
- Roll out the rested dough, making sure to roll out the green one to a very thin sheet. Cut the pastry yellow diskettes from about 4-5 cm in diameter. Then spread the filling on half of them, wet the edges to adhere better to the disk to overlap. Close them with care.
- Obtain from the green sheet as many stars as ravioli, with the aid of one or more molds of different sizes. Wet the stars on the one hand and attach them with a certain pressure to the ravioli, then leave to dry for at least 30 minutes. Boil the ravioli for 4-5 minutes and drain them on plates previously coated with the sauce. Garnish the plate with drops of tomato paste in the shape of stylized star and serve.
