Prep 2 hrs
Cook 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.
For the dough
- 591.47 ml semolina flour
- 5 large eggs
- 14.79 ml olive oil
- 9.85 ml salt
For the filling
- 603.27 g radicchio
- 118.29 ml walnuts
- 118.29 ml ricotta cheese
- 78.07 ml red wine
- 1 garlic clove
- 14.79 ml oil
- 4.92 ml salt
- 1.23 ml ground pepper
- add the flour to the mixer bowl.
- start at low speed with a dough attachment.
- slowly incorporate the lightly beaten eggs.
- slowly incorporate the salt and the oil.
- mix on low speed for 8-10 minutes.
- remove from the mixer and rest on a dusted working surface.
- Cover 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.
- put a tablespoon of EVOO and the garlic on a large saute pan on very low heat.
- cut the radicchio in small pieces, rinse and dry.
- add the radicchio to the pan and mix well with the oil.
- add the red wine - with or without alcohol.
- set on medium fire and cook with a lid, stirring occasionally for 20 minutes.
- make sure the liquid does not evaporate completely, have some more wine ready if needed. Substitute with small quantities of water if preferred.
- Walnuts: 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.
- Beat the walnuts down to half pea size.
- Remove 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.
- add the walnuts and process a bit more: the mix needs to retain texture but it also needs to be easily shaped.
- add salt and pepper to taste, mix well and incorporate the ricotta with a spoon.
- set aside, cover and refrigerate.
- flatten 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.
- repeat 3-4 times.
- keeping the working surface dusted, make it paper thin and cut out (with a pizza cutter) rectangles that can barely cover the moulds.
- work more on each individual sheet so it will fit loosely on the mould.
- generously dust the side of the sheet that will be touching the mould.
- cover with the first sheet.
- gently press the dough inside each part of the mould.
- you 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.
- add a second sheet of dough to cover, gently press with your hands to make a flat surface.
- gently pass a rolling pin on top, increasing the the pressure when you see it's adequate to seal the ravioli.
- flip 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.
- Boil 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.