Sunday morning, dull weather. Nothing better for an
inspirational day to try to cook something new. And what an
inspiration!
I felt like having something good …. really good.
However, my fridge was pretty empty and although I might have found a couple of
shops open on Sundays, I am sure that nothing would have satisfied me. So I said
to myself…. I have flour and eggs. I can make some pasta! Better off… filled
pasta. Although I always have spinaches in the freezer, I had no ricotta cheese
for a classic spinach and ricotta filling…. Again looked at the fridge and got
the inspiration. I found some “cicorino rosso” and Gruyere and I thought….let’s
try that. The result was great. Sorry I did not have time to take pictures as my
daughter was starving to such a point that she started to eat ravioli raw
whilst I was waiting for the water to boil!
For the pasta follow the link here:
For 4 persons use 4 eggs and 400 g of
flour
For the filling
1 small onion
1 ball of “radicchio rosso” (around
300g)
100 g of Gruyere
Salt and pepper to your taste
1. Prepare the dough and leave it still for 1h
whilst you prepare the filling.
2. Cut the onion in small slices and fry until
soft in a large pan with some butter
3. Wash the radicchio and cut in small stripes (2
mm). Once the onion is soft add the radicchio to the pan and let it gently fry
making sure that it does not burn. In case turn down the heat, but don’t add
water otherwise the filling will be too soft.
4. Once cooked put in a food mixer with the
grated cheese and blend until it is a purea.
5. Make the ravioli by using a coffee spoon of
the mixture for each one so that the result will be around 3x2
cm.
6. Cook the ravioli in abundant water and serve
with plenty of butter and parmesan.
