Mushroom Ravioli with Sautéed Radicchio and Grana Padano PDO RISERVA

Preparation

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.

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.

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.

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.