Ravioli Filled With Radicchio Food

AMAZING RAVIOLI

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Start by making the Royal pasta dough. While it rests, make the filling.
• Trim and quarter the radicchio, peel the onion and slice into eighths, then place in a small roasting tray. Pour over the balsamic and 2 tablespoons of olive oil, toss to coat, then strip over half the thyme leaves, reserving any pretty tips.
• Cover with a sheet of wet scrunched-up greaseproof paper and roast for 1 hour.
• Prick the potatoes and dry-roast in a separate tray alongside until cooked through, then remove. Once cool enough to handle, scoop the potatoes out of their skins and mash the insides in a bowl.
• Finely chop the radicchio and onion, then stir into the potato with 1 tablespoon of the balsamic juices from the tray. Finely grate in most of the Parmesan and all the fontina, mix well, then season to perfection with sea salt and black pepper. Leave to cool completely.
• On a clean flour-dusted surface, roll out the pasta dough so it's 1mm thick and roughly 16cm wide (the width of a standard pasta machine).
• Spoon heaped teaspoons of filling evenly down the pasta strips, slightly off centre, leaving a 5cm gap between each. Brush the exposed pasta lightly with water and fold the sheets in half over the filling.
• Gently seal around the filling, pushing out the air - you can cut them into 8cm circles with a pastry cutter or into squares with a knife. Place them on a semolina-dusted tray as you go - you'll get about 18 ravioli in total.
• Toast the hazelnuts in a large frying pan on a medium heat until golden, then lightly bash and tip into a bowl.
• Cook the ravioli two portions at a time in a pan of boiling salted water for 3 to 4 minutes.
• Meanwhile, place the frying pan back on a low heat and add a splash of olive oil, a third of the butter, and a third of the remaining thyme leaves and tips. Fry until golden, then remove from the heat.
• Scoop the pasta straight into the buttery sauce, bringing some starchy cooking water with it, add a fine grating of Parmesan, toss gently, then spoon on to warmed plates.
• Finish each portion with a scattering of hazelnuts, a little extra virgin olive oil, some extra Parmesan and a few small drips of the balsamic juices, if you like. Serve up to your first lucky guests, while you crack on with the next two portions.

RAVIOLI WITH RADICCHIO AND SAGE

Steps:

• Bring a large, wide pot of salted water to a boil.
• Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onions, sprinkle with salt and cook, stirring occasionally, until tender, about 4 minutes. Increase the heat to medium-high, add half the radicchio, sprinkle with salt and pepper and cook, stirring and turning, until tender, about 5 minutes. Transfer everything to a medium bowl.
• Melt 2 tablespoons of the remaining butter in the skillet; add the remaining radicchio, sprinkle with salt and pepper and cook, stirring and turning, until tender, about 5 minutes. Return the first batch of vegetables to the skillet, stir to combine, remove from the heat and cover to keep warm.
• While cooking the radicchio, add the ravioli to the pasta water, stir well and cook until just tender, about 6 minutes. Reserve 1/3 cup of the pasta water, then strain the ravioli in a colander.
• Melt the remaining 1 tablespoon butter in the pasta pot over low heat. Add the sage and cook, stirring, about 1 minute. Add the ravioli and toss to coat with sage butter. Add the vegetables and stir well. Add 3 tablespoons of the reserved pasta water and toss to coat. The ravioli should be nicely slicked; if it seems dry, add the remaining water a tablespoon at a time. Season with salt and pepper. Divide the ravioli among four warm bowls and serve.

RAVIOLI FILLED WITH RADICCHIO

Steps:

• Whisk flour and semolina in medium bowl to blend. Add eggs and stir with wooden spoon until mixture clumps together; turn out onto floured surface and knead until dough is smooth, adding more flour by tablespoonfuls if dough is sticky, about 8 minutes. Form dough into ball; cover and let rest 1 hour. (Can be made 1 day ahead. Wrap in plastic; chill. Let stand at room temperature 1 hour before rolling out.)
• Heat oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 8 minutes. Stir in radicchio and wine; sprinkle with salt. Reduce heat to medium-low; cover and cook until radicchio is very soft, stirring frequently and adding water by tablespoonfuls if dry, about 40 minutes. Uncover and sauté until all liquid evaporates, about 5 minutes. Remove from heat and cool. Mix in mascarpone cheese. Season with salt and pepper.
• Cut pasta dough into 6 equal pieces. Cover pieces with plastic wrap to keep from drying out. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle. Run dough piece through machine. Fold in half crosswise (end to end) and run through again. Continue to run through machine, turning machine to narrower settings after 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is scant 1/16 inch thick (about last setting). Place pasta sheet on lightly floured work surface; cover with plastic to keep from drying. Repeat with remaining pasta pieces.
• Using sharp 3 1/2-inch-diameter cookie cutter, cut out 36 rounds from pasta sheets. Place 1 rounded teaspoon filling in center of 1 dough round. Brush edges of dough lightly with water. Fold dough over filling, forming half-moon and pressing to adhere. Press edges with tines of fork to seal tightly. Place ravioli in single layer on lightly floured baking sheet and let dry 30 minutes. (Can be prepared 6 hours ahead. Cover; chill.)
• Working in 2 batches, cook ravioli in very large pot of boiling salted water until just tender, stirring gently to prevent sticking, about 3 minutes. Drain. Transfer ravioli to bowl. Pour hot melted butter over; sprinkle with salt, pepper, and Parmesan. Toss gently and serve.

RADICCHIO, WALNUTS & RICOTTA RAVIOLI

Steps:

• 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.