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    Mushroom Ravioli with Sautéed Radicchio and Grana Padano PDO RISERVA

    4 people
    T4120 min


    • 300 g of 00 flour
    • 3 eggs
    • 200 g of Grana Padano PDO Riserva
    • 500 g of mushrooms
    • 1 clove of garlic
    • 1 head of radicchio
    • 1 spring onion
    • Extra virgin olive oil
    • Salt & peppe


    STEP 1

    Prepare the pasta for the ravioli by placing the flour in a bowl; make a well in the centre and add in the eggs. Begin to mix first with a fork and then knead with your hands until you have a smooth, even dough.
    Cover the dough with plastic wrap and set it aside for half an hour.

    STEP 2

    In the meantime, prepare the filling: chop the mushrooms and sauté in a pan with a drizzle of extra virgin olive oil and a clove of garlic; cook for a few minutes.
    Season with salt and pepper, add the grated Grana Padano Riserva and purée in a mixer.
    Divide the dough in half and roll out the pasta sheet until very thin, creating two equal rectangles.

    STEP 3

    Fill one of the rectangles with small heaps of filling, arranging the heaps in a row and spaced about 3 cm apart; place the other pasta rectangle on top and cut out ravioli using a pasta cutter wheel.

    STEP 4

    Cook the ravioli in plenty of salted water for 2-4 minutes, drain and sauté on high heat in a non-stick pan with a drizzle of oil, sliced spring onion and radicchio cut into strips.
    Serve the ravioli with grated Grana Padano Riserva and freshly ground black pepper.