Filled pasta radicchio and ricotta, today we explore the creativity of filled pasta. Initially, filled pasta originated from the need of wealthy families of the past to recycle leftovers of roast or braised meat. Today it has become a playground of ingredients. There are many variations of this first course, and depending on the regions from north to south where it was born, there can be a thousand and more ingredients and shapes to give to this very tasty and renowned type of pasta all over the world. Radicchio and ricotta filled pasta is a very simple recipe, I would say an adult taste for the bitterness that leaves in the mouth from the radicchio, even with the addition of ricotta and Parmesan, but very pleasant.

Difficulty: Medium
Cost: Medium
Preparation time: 50 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Valentine's Day, All seasons

Ingredients

FOR THE PASTA

2 cups semolina flour
2 eggs
5 oz red wine
4.5 oz sheep ricotta
5.3 oz radicchio
1 tsp Salt
2 tbsp extra virgin olive oil
2.5 oz grated Parmesan
1.4 oz butter
1 oz grated Parmesan
2 leaves radicchio

Tools

Stand Mixer
Pasta Roller
Blender
Cling Film
Rolling Pin
Work Surface

Preparation

Pour the flour, eggs into the stand mixer, add the wine and start, if needed add more wine
Form the dough into small loaves and cover them with cling film, uncover a little at a time to work them.
Start rolling out two sheets at a time
Cut the radicchio into thin slices, season with salt and evo oil, bake for 15 minutes at 375°F
I put the radicchio in the blender along with the diced Parmesan, oil, and blend them for a few seconds, then add the ricotta and blend for another few minutes. Now the filling is ready.
This is the right consistency for the radicchio and ricotta filling.
Roll out two sheets at a time to prevent them from drying too much and not sealing well.
I am using a mold to make heart-shaped radicchio and ricotta filled pasta (a gift from my friend Elena, and I still thank her), but you can prepare them as you usually do, they will be just as good. I laid the second sheet on top and used the rolling pin to seal the hearts.
In a short time, I made heart-shaped filled pasta for two people
I cooked the radicchio and ricotta filled pasta in boiling salted water, being careful not to break them
I dress the radicchio and ricotta filled pasta with melted butter over very low heat, sprinkle with Parmesan and radicchio strips.