Serves 6
The pasta:
- 7 oz white flour
- 2 eggs
- olive oil
- salt
The stuffing:
- 10.5 oz ricotta romana
- 8.8 oz radicchio di Treviso
- 1.7 oz onion
- 1.7 oz grated Parmigiano-Reggiano
- 1 oz butter
- one egg,
- salt
- pepper
The sauce:
- 1.7 oz butter
- onion
- grated Parmigiano-Reggiano
- some leaves of sage
Preparation
The pasta:
Knead the flour, the eggs, a tablspoon of oil and a pinch of salt until the dough is smooth.
Cover it with a film and leave it for about 30’. The stuffing: mince the onion and brown it in butter.
Add the radicchio in tripes, cook it at high heat for 5’ adding salt and pepper. Sieve the ricotta and put it in a bowl with the warm radicchio, the egg, the grated Parmigiano Reggiano and a pinch of salt and pepper.
Roll out the pasta in thin sheets. Put the stuffing in small heaps at a regular distance on a half of the pasta, damp the borders and cover with the other half of the pasta.
Press around the stuffing to remove the air and seal. With a round cookie cutter make the ravioli of 4 cm each.
Gently boil in salted water.
The sauce:
Melt the butter in a big pan with some onion, which you will remoce; add some leaves of sage and the ravioli, which you have drined, but not too much.
Sprinkle with plenty of Parmigiano Reggiano, sauté the pasta for some minutes more and serve.
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