Radicchio and potato ravioli with pecorino cheese sauce

See the recipe by Vincenza Borelli

Blog: Le ricette di mamma Anatina

Molino Soncini Cesare gluten-free mix for Fresh Pasta 500g
whole eggs6
extra-virgin olive oil1 small coffee cup

Ingredients for the filling/topping

1 large head of radicchio, a small white chopped onion, 2 spoonfuls of extra-virgin olive oil, 1 medium-size potato, 50g grated Parmesan cheese
for the sauce:
250g cooking cream, pat of butter, 120g grated Roman pecorino cheese, milk as needed, salt as needed, good pinch of pepper


Place all the flour in your food mixer, along with the eggs, oil and water, and work until you have a solid single mass: leave to rest for 25 minutes. While the pasta is resting, wash your radicchio, and cut it into thin pieces: saute them in a pot with the onion, salt and pepper. Once cooked, drain with a colander so that it is nicely dried out. Boil the potato in some water, peel once cooked, and mash. Grate your cheese. Work it all together to form a smooth uniform filling.
Once the dough is rested, gently roll out it with a pin, and cut into wide strips. Place small quantities of the filling along the strips, cut around each, and close it over with a 4cm piece of dough, making sure that they are properly sealed. You can reform the left-over pieces of dough into new strips, so that you use them all. Cook in slightly-salted boiling water until they rise to the surface of the water.
While they are cooking, place the butter in a pan, heat some of the cream and the cheese, and mix it all together until it starts to melt. Add the rest of the cream, a little salt and any milk as necessary to keep it relatively liquid. Mix it all together, and pour over the cooked and drained ravioli.


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