Ravioli with Radicchio and Sausage, the Recipe

To prepare the ravioli with radicchio and sausage start with the fresh egg pasta. Sift the flour and then arrange it in a fountain on a work surface, forming the classic hollow in the center where you will break the eggs. Mix the eggs well and then knead the dough with your hands, blending the flour and eggs well until your dough is smooth and compact. Then wrap the pasta just obtained inside the cling film and let it rest for about half an hour in the refrigerator.

Now take care of the filling. Cut the radicchio into julienne and wilt it in a large pan with salt, pepper and a drizzle of oil. Once soft, turn off the heat and add the ricotta. Mix well and set aside. Crumble the sausage and brown it in a non-stick pan. When it is well browned, deglaze the sausage with the wine and let it evaporate. Adjust the salt and pepper and cook for 10 minutes. Turn off the heat, let the sausage cool and then add it to the radicchio and sausage mixture.

Flour the work surface well and start rolling out the pasta with the help of a rolling pin until you get a thin sheet. With a coffee spoon put a heap of filling on the sheet at a distance of 3 cm from each other.

Cover with another layer of dough and seal the edges of the ravioli with a light pressure of the fingers. With a pasta wheel, cut out the ravioli into square or half-moon shapes according to your taste. In a small saucepan, melt the butter together with the sage. Boil the ravioli in plenty of salted boiling water and drain them after a few minutes.