Radicchio & Walnut Ricotta Ravioli
Experience the perfect harmony of flavors and textures in this delightful Radicchio & Walnut Ricotta Ravioli. With the bitter notes of radicchio balanced by the crunch of walnuts and the creaminess of ricotta, every bite is a culinary adventure. While crafting homemade ravioli might seem daunting, the effort pays off with an exquisite dish that impresses at any dining table. This recipe reflects intuition and creativity, combining fresh, vibrant ingredients for a wholesome, comforting meal. Serve them with a drizzle of good olive oil and a sprinkle of Parmigiano cheese for an unforgettable taste.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Semolina flour
2.5 cups (for the pasta dough)
Large eggs
5 (lightly beaten for the dough)
Olive oil
1 tablespoon (for the dough)
Salt
2 teaspoons (for the dough and filling)
Radicchio
1 1/3 lbs (chopped and sautéed)
Walnuts
1/2 cup (toasted and chopped)
Ricotta cheese
1/2 cup (added to the filling mixture)
Red wine
1/3 cup (added to sautéed radicchio)
Garlic clove
1 (minced for sautéing)
Olive oil
1 tablespoon (for sautéing the radicchio)
Salt
1 teaspoon (for the filling)
Ground pepper
1/4 teaspoon (to taste for the filling)
Instructions
1
In a mixing bowl or stand mixer, combine the semolina flour and salt. Start mixing on low speed with a dough hook.
2
Gradually add the lightly beaten eggs and olive oil until the mixture forms a cohesive dough.
3
Continue to mix on low speed for 8-10 minutes until the dough is smooth.
4
Transfer the dough to a lightly floured surface and shape it into a ball. Cover with plastic wrap and let it rest for 30-60 minutes to relax the gluten.
5
Meanwhile, prepare the filling. Heat 1 tablespoon of olive oil in a large sauté pan over low heat and sauté the minced garlic until fragrant.
6
Chop the radicchio into small pieces, rinse, and dry. Add it to the pan with the garlic and mix well.
7
Pour in the red wine and increase the heat to medium. Cover and cook for 20 minutes, stirring occasionally. Ensure there’s a bit of cooking liquid remaining; add more wine or a splash of water if necessary to prevent drying out.
8
While the radicchio is cooking, preheat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast in the oven for 8-10 minutes, or toast in a skillet over medium-high heat for 3-5 minutes, stirring frequently until fragrant. Chop the walnuts to half pea size after toasting.
9
Once the radicchio is cooked, remove the garlic and blend the mixture with an immersion blender until smooth, but with some texture remaining. Add the chopped walnuts, ricotta, salt, and pepper to taste, mixing until combined. Set aside and refrigerate to cool.
10
Once the dough has rested, divide it into smaller portions for easier handling. On a lightly floured surface, roll out each portion of dough until paper thin. Cut rectangles that will fit the molds for ravioli.
11
Generously dust the inner side of the ravioli molds with flour. Lay one sheet of dough over the molds and gently press it into the cavities to create pockets.
12
Using a small spoon, carefully add the filling into each pocket, being cautious not to overfill.
13
Cover with another sheet of dough, pressing down gently to eliminate air pockets. Use a rolling pin to seal the ravioli by rolling over the top layer of dough firmly.
14
Flip the mold to release the ravioli. If needed, cut any excess dough to separate them.
15
Bring a large pot of salted water to a boil. Cook the ravioli for 2-3 minutes until they float to the surface, indicating they are done. Drain and serve immediately, drizzled with olive oil and sprinkled with grated Parmigiano cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Radicchio & Walnut Ricotta Ravioli?
It is a homemade pasta dish featuring a filling of bitter radicchio, crunchy walnuts, and creamy ricotta, creating a perfect harmony of flavors and textures.
What are the main ingredients for the ravioli dough?
The dough is made from 2.5 cups of semolina flour, 5 lightly beaten large eggs, 1 tablespoon of olive oil, and 2 teaspoons of salt.
How long should the pasta dough rest?
After shaping the dough into a ball and covering it with plastic wrap, it should rest for 30-60 minutes to relax the gluten.
How do I prepare the radicchio for the filling?
Chop the radicchio into small pieces, rinse, and dry. Then sauté it with minced garlic and red wine for 20 minutes until cooked.
Why is red wine used in this recipe?
Red wine is used to cook and flavor the radicchio during the sautéing process, adding depth to the filling.
How should the walnuts be prepared?
The walnuts should be toasted in the oven at 350°F for 8-10 minutes or in a skillet for 3-5 minutes, then chopped to half pea size.
What is the role of the immersion blender in this recipe?
The immersion blender is used to blend the cooked radicchio mixture until smooth while maintaining some texture before adding the other filling ingredients.
How thin should I roll the ravioli dough?
Each portion of the dough should be rolled out until it is paper thin for the best texture.
How do I use a ravioli mold?
Dust the mold with flour, lay one sheet of dough over it, press it into the cavities, add filling, cover with another sheet, and seal with a rolling pin.
How do I prevent the ravioli from sticking to the mold?
Generously dust the inner side of the ravioli molds with flour before laying down the first sheet of dough.
What is the best way to seal the ravioli?
Press down gently to eliminate air pockets and use a rolling pin to roll firmly over the top layer of dough to seal the edges.
How long does it take to cook fresh ravioli?
The ravioli should be cooked in a large pot of salted boiling water for 2-3 minutes.
How do I know when the ravioli are done?
The ravioli are done when they float to the surface of the boiling water.
What should I serve with Radicchio & Walnut Ricotta Ravioli?
Serve them immediately with a drizzle of good olive oil and a sprinkle of grated Parmigiano cheese.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it uses cheese, nuts, and vegetables without any meat products.
Can I make the dough in a stand mixer?
Yes, you can combine ingredients in a stand mixer and mix on low speed with a dough hook for 8-10 minutes.
What type of flour is best for this recipe?
This recipe specifically calls for semolina flour to create the pasta dough.
How many servings does this recipe provide?
The recipe does not specify a serving count, but it uses 2.5 cups of flour and 1 1/3 lbs of radicchio.
What temperature should the oven be for toasting walnuts?
The oven should be preheated to 350°F (175°C) for toasting the walnuts.
How much radicchio is required for the filling?
You will need 1 1/3 lbs of radicchio for this recipe.
How much ricotta cheese is used?
The recipe requires 1/2 cup of ricotta cheese for the filling mixture.
What size should the chopped walnuts be?
The walnuts should be chopped to approximately half the size of a pea after toasting.
Can I substitute the red wine?
While red wine is recommended for flavor, a splash of water or vegetable broth can be used if wine is not desired, though the flavor profile will change.
What seasonings are added to the filling?
The filling is seasoned with 1 teaspoon of salt and 1/4 teaspoon of ground pepper, or to taste.
How many eggs are needed for the dough?
The recipe calls for 5 large eggs for the pasta dough.
What should I do if the radicchio dries out while cooking?
Add more red wine or a splash of water if necessary to ensure there is a bit of cooking liquid remaining.
Is it necessary to remove the garlic clove?
Yes, the instructions suggest removing the garlic clove after the radicchio is cooked and before blending the mixture.
Should the filling be warm or cold when assembling?
The filling should be refrigerated to cool before you begin filling the ravioli.
What is the final garnish for this dish?
The final garnish is a drizzle of olive oil and a sprinkle of grated Parmigiano cheese.
What tags define this recipe?
The recipe is tagged as ravioli, radicchio, walnuts, ricotta, pasta, homemade, vegetarian, comfort food, and a one-dish meal.