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.TREVISO RADICCHIO AND ROBIOLA CHEESE RAVIOLI

Serves 6: 2 eggs, approx. 200 g durum wheat flour (semolina), 300 g late-harvest Treviso radicchio, 150 g Robiola cheese, grated Parmigiano-Reggiano cheese, salt, pepper, butter.
To prepare: Roughly chop the radicchio and sauté in a pan with a little olive oil and salt over a high flame. Continue cooking until it is tender and all water has evaporated. Cool and drain off any liquid that may accumulate.
Prepare the pasta by kneading enough flour into the eggs to obtain a sufficiently firm dough. Wrap the dough in plastic wrap and allow it to rest in the refrigerator for 30 minutes.
Roll out the dough into a very thin sheet and cut into 10 cm (4 in) squares. In each square, place approx. 15 g of robiola and a level tbsp. of braised radicchio. Fold in half into a triangle and press the borders to seal. Cook the ravioli for several minutes in boiling salted water.
Drain well and serve two ravioli per person on heated plates. Top with two generous spoonfuls of melted butter and a sprinkling of grated parmesan cheese.
Recommended wines:
Sauvignon Igt Veneto Orientale
Moletto Rosa Frizzante Igt Veneto Orientale