This ravioli recipe contains radicchio. A red bitter chicory salad that can be eaten raw or cooked with eg. lamb as in this recipe.
It is popular all over Italy but especially in the north east regions of Veneto and Friuli-Venezia-Giulia, where where this recipe presumably originates.
I’ve used radicchio di Treviso which is shaped like a Belgian endive. But other varieties like the round radicchio di Chioggia can also be used.
For the pasta
4 dl pasta flour
2 dl water
For the filling
125 g ricotta
125 g radicchio di Treviso
50 g grated parmesan
50 g capocollo, prosciutto crudo or other cured ham
Olive oil, salt and pepper
Start by making the pasta dough. Make a volcano of flour on a clean table. Pour a little more than half the water in the middle of the mount and use a fork to stir it with the flour. Add more water gradually, till you have a tough dough. Use the heel of your hand for kneading, when the fork is no longer useful. Keep kneading for at least 10 minutes or use a pasta machine.
Run the dough through the pasta machine once. If the edges are frayed, add more water, and if the dough seems sticky, add more flour. Roll the pasta through the machine at least ten times at max width (to make up for ten minutes kneading).
Decrease the width of the pasta machine gradually, one step at a time. Cut the pasta out in circles.
Leave the pasta on wire rack covered by a clean tea towel.
Meanwhile prepare the filling.
Heat olive oil in a frying pan and fry the finely cubed capocollo until crisp
Add cleaned and chopped radicchio and let it simmer for 5 minutes until the water has evaporated.
Cut out the pasta in round discs and top every other pasta disc with a spoonful of ricotta and radicchio filling
Place another pasta disc on top of the filling and press the edges together.
Boil in well salted water for 2-3 minutes, drip with melted butter or some leftover filling and your homemade ravioli with radicchio is ready to serve.