Radicchio Walnuts Ricotta Ravioli Recipes

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.

RICOTTA AND WALNUT RAVIOLI WITH ARUGULA

Steps:

• 1. Blend the flour, egg yolks, oil, 5 tablespoons water, and 3/4 teaspoon salt in a food processor until a dough forms. Let the dough rest, wrapped in plastic, for 1 hour. Cut the dough into quarters and dust with flour. Roll the dough using a pasta maker on the widest setting 8 times, folding dough each time and flouring in between. Continue rolling the pasta on the narrower settings, without folding, until the second narrowest setting. Place the dough on a floured counter covered with a towel. Repeat with the remaining dough.
• 2. Pulse 1/2 cup walnuts, the ricotta, lemon zest, and 1/2 teaspoon each salt and pepper in a clean food processor. Place 1 teaspoon of filling 1 1/2 inches apart along 2 pasta sheets. Brush the edges and between the mounds with water, and then top with another pasta sheet, pressing around the filling to seal. Cut out square ravioli, about 30, with a sharp knife and transfer to a floured towel.
• 3. Heat the butter in a large, heavy skillet over medium-high heat until the butter begins to brown, 4 to 6 minutes. Remove from the heat and stir in the garlic, lemon juice, the remaining 1 cup walnuts, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Reserve the sauce.
• 4. Boil the ravioli in a large pot of boiling salted water until tender, about 3 minutes. Gently transfer the ravioli with a slotted spoon to a bowl with the sauce, arugula, and Parmesan. Toss to combine, then divide among warmed serving plates.

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.

RADICCHIO ROLLS WITH RICOTTA AND WALNUTS

Steps:

• Preheat the oven to 350 degrees. Oil or butter a two-quart gratin or baking dish. Bring a medium pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the radicchio leaves. Blanch for two minutes, then transfer to the ice water. Drain and dry on paper towels.
• Blend together the ricotta, the egg yolk, and 1/4 cup of the Parmesan. Stir in the chopped walnuts. Season with salt and pepper. Place a heaped tablespoon on a radicchio leaf, tuck the sides of the leaves in over the filling and roll up the leaf. Divide the mixture among the remaining radicchio leaves, and roll them up. Place in the baking dish, seam side down. Drizzle the olive oil over the top.
• Bake 20 minutes. Remove from the oven, sprinkle with the remaining Parmesan and serve.