Radicchio Stuffed Ravioli – A Delicious Twist on a Classic Italian Dish
Category: Pasta
Servings: 4
These Radicchio Stuffed Ravioli offer a deliciously vibrant and savory alternative to the traditional ravioli. A flavorful filling made from radicchio, leeks, and the rich Italian cheese Brigante, is carefully tucked into a delicate homemade pasta dough. The dish is finished with a fragrant, slow-cooked tomato sauce infused with fresh basil, making each bite a perfect blend of tastes and textures.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 220g |
| Eggs | 115g |
| Radicchio | 220g |
| Brigante cheese (or a similar Italian cheese) | 200g |
| Leek | 1 |
| Extra virgin olive oil | q.b. (to taste) |
| Salt | q.b. (to taste) |
| Black pepper | q.b. (to taste) |
| Tomato passata (tomato puree) | 300g |
| Fresh basil leaves | 4 leaves |
| Shallot | 1 |
Instructions
Step 1: Preparing the Pasta Dough
To make the fresh pasta dough for your ravioli, place the flour on a clean work surface or in a large bowl. Create a well in the center and crack the eggs into it. Using a fork, gently whisk the eggs and gradually incorporate the flour, mixing until a dough starts to form. Once the dough begins to come together, knead it with your hands for about 10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes to allow the gluten to relax.
Step 2: Preparing the Sauce
While the dough is resting, move on to preparing the tomato sauce. Start by peeling and finely chopping the shallot. Heat a small amount of extra virgin olive oil in a pan over medium heat, then add the chopped shallot and sauté until it softens and becomes translucent. Pour in the tomato passata and add a splash of water to thin the sauce. Season with salt and pepper, and let it simmer on low heat while you prepare the ravioli filling. Add the fresh basil leaves towards the end of cooking for a fragrant finish.
Step 3: Preparing the Filling
Start by cleaning the radicchio. Trim away any tough, woody stems and roughly chop it into smaller pieces. Sauté the radicchio in a pan with a bit of olive oil until it softens, releasing its natural bitterness. Once cooked, chop it finely and set it aside to cool.
Next, clean and slice the leek, discarding the tough outer layers. Sauté the leek slices in a bit of olive oil until soft and golden, seasoning with salt and pepper. Combine the sautéed leek and radicchio in a mixing bowl, allowing it to cool.
Grate the Brigante cheese coarsely and add it to the mixture of radicchio and leek. The cheese adds a rich, creamy texture and sharpness that complements the slightly bitter radicchio perfectly.
Step 4: Assembling the Ravioli
Once the dough has rested, divide it into two equal portions. Using a rolling pin or pasta machine, roll each portion into a thin, even sheet, about 1mm thick. Lay one sheet of pasta on your work surface and spoon small mounds of the radicchio and cheese filling, spacing them about 2-3 cm apart.
Next, lightly brush the spaces between the filling with a bit of water, helping the second sheet of pasta stick to the first. Carefully lay the second sheet of pasta over the filled sheet, pressing down gently to seal the ravioli.
Using a pasta cutter or a sharp knife, cut out the individual ravioli. Press the edges to ensure they are well-sealed, preventing the filling from spilling out during cooking.
Step 5: Cooking the Ravioli
Bring a large pot of salted water to a boil. Once boiling, gently add the ravioli in batches, making sure not to overcrowd the pot. Cook the ravioli for 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer them directly into the simmering tomato sauce.
Step 6: Serving the Dish
Toss the ravioli gently in the sauce, ensuring each one is coated in the delicious, fragrant tomato sauce. Serve hot, garnished with additional fresh basil leaves and a drizzle of extra virgin olive oil if desired.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 510 kcal |
| Protein | 22g |
| Fat | 22g |
| Carbohydrates | 56g |
| Fiber | 4g |
| Sugars | 7g |
| Sodium | 350mg |
These homemade Radicchio Stuffed Ravioli make for an extraordinary meal that’s perfect for a cozy evening. The rich, earthy flavor of the radicchio and leek filling pairs wonderfully with the smooth, savory tomato sauce. This dish is a true celebration of fresh ingredients and Italian culinary tradition. Enjoy!
