Radicchio Walnuts Ricotta Ravioli Recipes

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.

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.

PUMPKIN & RICOTTA RAVIOLI

Steps:

• Sift the flour onto the work surface and make a well.
• You may want to oil your hands first to prevent sticking.
• Add the eggs one at a time, then add the salt.
• Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
• Knead for about 5 minutes, adding flour if dough is too sticky.
• Dice the pumpkin and cook in boiling water for 10 minutes.
• Strain and leave to cool.
• In a large bowl, soften the ricotta.
• When the pumpkin has cooled, mash with a fork and add to the ricotta.
• Add the parmesan, egg, nutmeg, salt and pepper to taste.
• Mix the ingredients together until they have a uniform texture.
• Roll out a thin sheet of pasta.
• Use the smallest setting on the pasta machine.
• Or roll by hand (watch out- it won't be easy!).
• Pasta should be very very thin at the final stage.
• If you have a ravioli attatchment for your machine, this should be easy from here on inches.
• Using a spoon, piping bag or fingers, place filling at equal distance apart along one side.
• Fold over the sheet of pasta or place another sheet on top.
• Be sure to try not to let much air be in with the filling or your ravioli will burst during cooking.
• Cut out the individual ravioli shapes using pastry cutter or shape cutter.
• Be sure to seal edges well with water and perhaps a fork.
• Cook 5-6 minutes in boiling water.