Radicchio, speck, and gorgonzola ravioli are the first dish I enjoyed on Epiphany 🙂
After the Christmas holidays, we slowly return to normalcy, and sometimes it’s not easy, and the weather doesn’t help either.
These days, the weather is gray and drizzly, and only today it seems a bit clearer.
This morning I finally had some time for myself, and after going to the hairdresser, I went back home to do some chores, and after lunch, I dedicated myself to the blog 😉
Looking through the latest recipes, I realized I hadn’t published the recipe for radicchio, speck, and gorgonzola ravioli yet, so in the afternoon, I wrote and published it.
I had never tried this combination before: usually, the filling I use in ravioli is with chard, borage, or spinach with ricotta.
So I decided to change and prepare this time a filling with radicchio, speck, and gorgonzola, and I liked it very much 😀
I served them with fresh tomato sauce, but they are also good simply like this or with butter and sage.
If you also want to try it, here’s my recipe 🙂
P.S.: Also try the:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Radicchio, Speck, and Gorgonzola Ravioli
- 10.5 oz remilled durum wheat semolina flour
- as needed lukewarm water
- 1 pinch salt
- 10.5 oz radicchio
- 3.5 oz gorgonzola
- 1.75 oz speck
- 2 tbsps extra virgin olive oil
- as needed salt
- 7 oz tomatoes
- 1 tbsp extra virgin olive oil
- as needed salt
Tools
- 3 Bowls
- 1 Pan
- 1 Food processor
- 1 Knife
- 1 Teaspoon
- 1 Fluted pastry wheel
- 5 Plates
- 1 Pot
- 1 Slotted spoon
- 1 Pasta machine
Steps for Radicchio, Speck, and Gorgonzola Ravioli
Prepare the dough:
On the table, pour the flour, salt, and lukewarm water gradually.
Work the dough with your hands and form a ball. Let it rest at room temperature in a covered bowl.
Meanwhile, prepare the filling:
In a pan, heat the oil and add the radicchio cut into strips. Cover with the lid and cook for 6-7 minutes. If it dries too much, add some hot water. At the end of cooking, add salt.
Chop the radicchio with the speck and place it in a bowl with the gorgonzola. Mix until you get a homogeneous mixture.
Divide the ball into 3 parts and with the help of a pasta machine or a rolling pin, roll out thin sheets. If they stick, add semolina flour.
Lay the sheets on the table and with a teaspoon, place small heaps of filling spaced at least 1.5 inches apart.
Brush the edges with water and cover with the other sheet, press with your fingers around the filling to let the air out.
With the help of a fluted pastry wheel, cut around to form the ravioli.
Continue like this until all the sheets are finished.
Flour large plates and lay the ravioli one by one, dusting extra flour on top so they don’t stick.
Bring a pot of salted water to a boil. Drop in the ravioli one by one and cook until they rise to the surface. Use a slotted spoon to pick them up and place them in a large bowl.
Chop the tomatoes and blend them, season with oil and salt.
Dress the ravioli with this fresh tomato sauce.
If you prefer, you can also sprinkle with grated cheese to taste.
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