Ravioli Stuffed with Ricotta and Radicchio

Prep Time

20 Minutes

Cook Time

3 Minutes


Serves 4


Most ingredients are available in Antonio’s Market!


For the Dough-

2 1/3 cups Flour
3 ea Eggs

For the Filling-

1 tbsp Extra Virgin Olive Oil
1 ea Egg Yolk
2 tbsp Butter
10 oz Red Radicchio (about 1/3 cup)
1/2 cup Parmesan or Grana Cheese, Grated
3 1/2 oz Ricotta
Sea Salt and Freshly Ground Black Pepper, To Taste

For the Sauce-

3 oz Butter, Unsalted
2 oz Pine Nuts
1/2 cup Parmesan or Grana Cheese, Grated
Freshly Ground Black Pepper, To Taste

Chopped Fresh Parsley, For Garnish

Method of Preparation


1. For the Dough- mix the eggs with the flour until you have a smooth, pliable dough.
2. Wrap the dough in plastic wrap and set aside to rest.
3. For the Filling- wash and cut the radicchio into strips.
4. In a skillet over medium heat, melt the butter with the oil and add the radicchio.
5. Add salt and pepper to taste.
6. Cover the pan and cook over low heat for 20 minutes.
7. Remove from the heat and let it cool.
8. Put the radicchio into a food processor and pulse.
9. Place the chopped radicchio into a mixing bowl and add the ricotta, grated cheese and egg yolk.
10. Mix well until creamy.
11. Roll out the pasta dough into a thin sheet.
12. Cut into squares.
13. Place a spoonful of the ricotta and radicchio filling into the center of half of the squares.
14. Cover each with another square of pasta.
15. Close each ravioli gently with your hands, then press the edges with the tines of a fork to seal well.
16. For the Sauce- melt the butter in a pan.
17. Add the pine nuts and roast lightly.
18. Remove from heat.
19. Bring a large pot of water to a boil.
20. Add about 1 tbsp of salt and return to a boil.
21. Add the ravioli and cook for 2 to 3 minutes, or until they float to the top.
22. Using a slotted spoon, carefully remove the ravioli and put into a pasta bowl.
23. Toss with the melted butter and pine nuts.
24. Mix in pepper and grated cheese.
25. Garnish with chopped parsley.
26. Serve immediately.

Recipe Source

Tastes of Italia Magazine, February 2016 Issue www.tastesofitalia.com,