Radicchio, Walnuts & Ricotta Ravioli

"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."
photo by ItalianMondays photo by ItalianMondays
photo by ItalianMondays
photo by ItalianMondays photo by ItalianMondays
photo by ItalianMondays photo by ItalianMondays
photo by ItalianMondays photo by ItalianMondays
photo by ItalianMondays photo by ItalianMondays
Ready In:
2hrs 5mins
36 ravioli




  • 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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