Directions
Making Homemade Radicchio Ravioli: A Delightful Culinary Experience
Creating fresh pasta at home is a rewarding experience that opens the door to a world of flavors and shapes. Today, we will focus on radicchio-filled ravioli, a specialty that beautifully combines the delicateness of egg pasta with a flavorful filling, making it an ideal dish for Sunday lunch or a special dinner.
Essential Ingredients
To prepare these delicious ravioli, you will need the following ingredients:
For the Fresh Pasta:
- 400 g of ‘00’ flour
- 4 eggs
For the Filling:
- 250 g of radicchio
- 100 g of Brigante cheese (or any cheese of your choice)
- 1 leek
- Extra virgin olive oil
- Salt and pepper to taste
For the Sauce:
- 400 g of tomato puree
- 1 shallot
- Fresh basil
Preparation Process
Step 1: Making the Fresh Pasta
Start by preparing the fresh pasta. On a clean work surface or in a bowl, mound the flour to form a well in the center. Crack the eggs into this well. Using a fork, begin to mix the eggs with the flour, slowly incorporating it until a dough begins to form. Then, get your hands in there and knead the mixture until it reaches a smooth and elastic consistency. Once achieved, wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
Step 2: Preparing the Sauce
While the pasta is resting, let’s prepare the sauce. Start by cleaning and finely chopping the shallot. In a saucepan, heat a drizzle of olive oil and add the shallot, sautéing gently until it softens. After a few minutes, pour in the tomato puree and add a bit of water. Season with salt and pepper, cover, and let it simmer on low heat for about 30 minutes, stirring occasionally.
Step 3: Preparing the Filling
For the filling, wash and clean the radicchio, discarding the tougher parts. Approximately 150 g will suffice for our filling. Chop the radicchio finely and set it aside. Next, take the leek, trim the ends, and slice it into rings. In a frying pan, heat a little olive oil and add the leek, letting it sauté for a few minutes before incorporating the radicchio. Season with salt and pepper, letting it wilt for about 5 minutes. Transfer the mixture to a bowl and allow it to cool.
Step 4: Assembling the Ravioli
Once the filling has cooled to a comfortable temperature, shred the Brigante cheese and mix it into the radicchio. Retrieve the pasta dough we prepared earlier and divide it into two parts. Using a pasta machine or a rolling pin, roll each piece of dough out until you achieve thin sheets, about 1 mm thick.
Take one of the pasta sheets and lay it on a clean work surface. Begin spacing small dollops of filling about 4 cm apart. With a brush, apply a little water along the edges of the filling to ensure proper sealing. Place the second sheet of pasta over the filling dollops, pressing firmly around each mound to eliminate air and seal the ravioli. Use a pastry cutter to cut out the individual ravioli.
Step 5: Cooking and Serving
Arrange the ravioli on a clean and dry kitchen towel. In a large pot, bring salted water to a boil. When the water is bubbling, cook the ravioli for about 2-3 minutes. Carefully drain the ravioli and transfer them to the sauce prepared earlier, mixing gently.
Variations to Try
In addition to tomato sauce, radicchio-filled ravioli can be enjoyed with various sauces. A cheese fondue makes for a delightful alternative, or you can simply sauté them in butter and sage for another rich flavor profile.
Storing Ravioli
Raw ravioli can be stored in the freezer for about a month. If you cook them, it’s best to eat them immediately, or store them in a sealed container in the refrigerator for up to one day.
Conclusion
Making radicchio ravioli is a wonderful journey that blends tradition with creativity. With a bit of patience and the right ingredients, you can impress your guests with a dish brimming with authentic flavors. Enjoy experimenting and having fun in the kitchen, remembering that each ravioli is a little masterpiece to savor with pleasure!
