1/8 Photos of Radicchio, Walnuts & Ricotta Ravioli
2 hrs 5 mins
Radicchio represents a staple in my recipes and goes very well with flavors and texture of nuts and fresh cheeses. I can't say I invented this recipe, but I made it up combining simply intuitions. It's some work, but it's totally worth.
My Private Note
Units: US | Metric
For the dough
For the filling
- 1add the flour to the mixer bowl.
- 2start at low speed with a dough attachment.
- 3slowly incorporate the lightly beaten eggs.
- 4slowly incorporate the salt and the oil.
- 5mix on low speed for 8-10 minutes.
- 6remove from the mixer and rest on a dusted working surface.
- 7Cover with plastic wrap and let rest for 30-60 minutes to give the gluten the opportunity to relax. You can optionally divide it in five parts and wrap them individually to make the next step easier.
- 8put a tablespoon of EVOO and the garlic on a large saute pan on very low heat.
- 9cut the radicchio in small pieces, rinse and dry.
- 10add the radicchio to the pan and mix well with the oil.
- 11add the red wine - with or without alcohol.
- 12set on medium fire and cook with a lid, stirring occasionally for 20 minutes.
- 13make sure the liquid does not evaporate completely, have some more wine ready if needed. Substitute with small quantities of water if preferred.
- 14Walnuts: Preheat oven to 350 degrees. Arrange on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking often or cook in a skillet at medium-high heat for 3-5 minutes, stirring frequently.
- 15Beat the walnuts down to half pea size.
- 16Remove the extra cooking liquid from the radicchio (if any), remove the garlic and process in a blender or - better - with an immersion blender for more accurate texture.
- 17add the walnuts and process a bit more: the mix needs to retain texture but it also needs to be easily shaped.
- 18add salt and pepper to taste, mix well and incorporate the ricotta with a spoon.
- 19set aside, cover and refrigerate.
- 20flatten the dough on a lightly floured working surface with the help of a rolling pin, fold 1/3 of the sheet on itself from each side.
- 21repeat 3-4 times.
- 22keeping the working surface dusted, make it paper thin and cut out (with a pizza cutter) rectangles that can barely cover the moulds.
- 23work more on each individual sheet so it will fit loosely on the mould.
- 24generously dust the side of the sheet that will be touching the mould.
- 25cover with the first sheet.
- 26gently press the dough inside each part of the mould.
- 27you can now add the filling! the quantity obviously depends on what kind are you using: no matter what, too much filling is a bad idea. make it so it can be easily pressed and become flat.
- 28add a second sheet of dough to cover, gently press with your hands to make a flat surface.
- 29gently pass a rolling pin on top, increasing the the pressure when you see it's adequate to seal the ravioli.
- 30flip to release from the mould and voilá! depending on the thickness of the dough, all the ravioli may result already separated or they may need to be cut.
- 31Boil the ravioli in salted water for 2-3 minutes, drain well and season with some oil and grated Parmiggiano cheese -- It was all worth the ride, enjoy.
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Nutritional Facts for Radicchio, Walnuts & Ricotta Ravioli
Serving Size: 1 (395 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 727.0
- Calories from Fat 249
- Total Fat 27.7 g
- Saturated Fat 6.5 g
- Cholesterol 248.1 mg
- Sodium 1894.3 mg
- Total Carbohydrate 87.0 g
- Dietary Fiber 6.4 g
- Sugars 1.7 g
- Protein 29.0 g