Radicchio Ravioli

Serves 6

For the Pasta:
7 oz. white flour
2 eggs
1 Tbsp extra virgin olive oil
A pinch of salt

For the Stuffing:
3/4 lb fresh ricotta
1/2 lb radicchio
2 Tbsp butter
1 small onion, minced
Salt and pepper
1/4 cup freshly grated Parmigiano Reggiano
1 egg

For the Sauce:
3 Tbsp butter
1 thick slice of onion
6 fresh sage leaves

With the flour, eggs, olive oil and salt, make a soft pasta dough which does not stick to the counter or the hands. Wrap in plastic, and place in the refrigerator for at least 30 minutes to rest. In the meantime, pass the ricotta through a sieve into a mixing bowl.

Trim, detach, and wash the radicchio leaves. Spin them in a salad spinner and then chop into fine strips.

Heat the butter and cook the onion until wilted. Add the radicchio and cook over high heat for about 4 minutes. Season with a pinch of salt and ground pepper.

Add the radicchio, parmigiano, egg and a pinch of salt and pepper to the ricotta. Mix well with a wooden spoon, thoroughly blending the ingredients for the filling.

Using a pasta machine, roll out the pasta dough into thin sheets. On half of the pasta sheets, place a small amount of filling at regular intervals, then cover with the remaining pasta sheets.

Using a fluted pastry wheel, cut around the mounds of enclosed stuffing to form 1-1/2” ravioli. Make the sauce by melting the butter with the slice of onion and the sage leaves; remove the slice of onion and set aside. Boil the ravioli in salted water until al dente, drain carefully, and combine with the sauce by gently tossing together in a large serving bowl.

Pair with Tre Terre Chardonnay.