Ingredients For pasta
- 250 g flour
- 125 g yolks
- salt
Ingredients For the filling
- 250 g red radicchio
- 250 g ricotta
- 40 g Tête de Moine Dop cheese (alternatively aged caciocavallo)
- 1 pcs shallots
- salt
- pepper
- extra virgin olive oil
Ingredients To complete
- 200 g fresh chestnuts
- 100 g sliced bacon
- sage
- salt
For the recipe of radicchio ravioli with chestnut cream, beat the egg yolks with 20 g of water. Place the flour on the work surface forming a fountain and pour the beaten egg yolks and a pinch of salt in the center. Begin to mix egg yolks and flour with the fork, then knead by hand, collect the dough in a ball, wrap it in cling film and place it to rest in the fridge for 1 hour.
FOR THE FILLING: Clean the radicchio and cut it into slices. Wilt it in a pan with a thin layer of oil and the chopped shallot for 3 minutes, stirring constantly, then mix it with the ricotta, the coarsely chopped cheese, salt and pepper.
TO COMPLETE: Roll out the dough into long sheets 1-2 mm thick. Stuff half of them with stuffing nuts, cover them with other sheets of dough, making them adhere well around the filling; cut out sixty square ravioli. Boil the chestnuts and peel them; Blend in a cream 100 g with 80 g of boiling water and a little salt.
Brown the pork cheek in a large non-stick pan with a few sage leaves until it becomes crispy. Season 30 g of chestnuts boiled in the same pan as the pillow. Boil the ravioli in plenty of boiling salted water; once they come to the surface, drain them and add them to the chestnut pan with a couple of tablespoons of their cooking water; leave them to flavor with the flame out. Arrange on the plates with the chestnut cream, the guanciale and the sage and serve immediately.
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