RADICCHIO RAVIOLI IN BEER SAUCE
Ingredients to choose
per 4 persone
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Extra virgin Olive Oil
3 Tablespoon
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Grana Padano Cheese
50 g
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breadcrumbs
2 tablespoons
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Re-milled semolina flour
250 g
-
Eggs
5
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speck (julienne)
70 g
-
-
Grilled Red Chicory
1 head
-
Shallot
3
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Salt and Pepper
just enough
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Crescenza cheese
200 g
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Flour 00
250 g
How to prepare it
50 min
- To prepare the dough, you can use the planetary mixer or knead by hand.
- Mix the two flours then pour into a well on the pastry board and shell the eggs in the center; Gently beat the eggs with a fork and then start mixing the flour starting from the inner edges towards the center. When the dough takes a certain consistency, knead it with your hands, kneading all the flour.
- Add a little water if it is too dry. Cover the dough with plastic wrap.
- Once the dough is ready, cover the dough with plastic wrap and in the meantime prepare the fillingFor the filling, transfer the grilled radicchio to a bowl and blend it with an immersion blender until creamy.Chop the shallot and transfer it with a drop of oil to the pan together with the radicchio cream. Season with salt and pepper and cook for about ten minutes.
- Take the previously prepared dough and roll it out quite fine with the dough sheeter.
- Pour into a bowl and add the Crescenza, parmesan cheese, breadcrumbs then mix well with a spoon to mix the various ingredients.
- Then arrange the filling with a pastry bag at regular intervals according to the mold.
- Fold the dough or overlap another strip, press with your fingers to let the air out and finally with the mold form the radicchio ravioli.
- Brown the speck in julienne in a non-stick pan then add the sauce to the Ristoris beer.
- Cook the radicchio ravioli in plenty of salted water
- Drain them with a slotted spoon so as not to break them and transfer them to the pan with the sauce, sauté them for a few moments and serve.
