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Radicchio Ravioli

Pasta & Side Dishes

Serves 6

A delicate butter sauce with the flavors of sage and onion compliment the fresh pasta and radicchio to create a subtle tasting ravioli.



  • 7 oz white flour
  • 2 eggs
  • 1 Tbsp extra virgin olive oil
  • A pinch of salt


  • 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


  • 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.

Using a pasta machine, roll out the pasta dough into thin sheets.


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

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. Serve warm.