Radicchio, Walnuts & Ricotta Ravioli

READY IN: 2hrs 5mins
SERVES: 4
YIELD: 36 ravioli
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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