Ravioli with Tardivo

Ingredients for 4 servings:

• 200 g flour (pasta flour)
• 2 eggs
• 2 tbsp water, cold
• 1 tsp salt
• 1 garlic clove(s)
• 100 g Parmesan
• 200 g ricotta
• 1 egg yolk
• 1 head of radicchio (tardivo)
• 1 bunch of sage
• 70 g butter
• 1 egg white
• 1 pinch of cayenne pepper
• salt and pepper
• salt water
• Flour for the work surface

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

A recipe with a special type of radicchio

For the pasta dough, knead the flour, eggs, 2 tablespoons of cold water, and salt, first with a spoon, then with your hands for at least 10 minutes until you have a smooth dough. Wrap in cling film and let rest at room temperature for 1 hour. For the filling, peel and finely chop the garlic. Finely grate the Parmesan cheese. Mix with the ricotta, egg yolk, and garlic. Season the filling with salt, pepper, and cayenne pepper, if desired. Remove about 5 leaves of the tardivo and chop finely or grind them with a mixer. Fold the tardivo into the filling. Knead the pasta dough again with your hands and, ideally using a pasta machine (setting 5), roll it out into 4 thin sheets of dough, about 40 cm long. Place 2 sheets of dough on a lightly floured work surface and add 1 teaspoon of filling to each sheet, about 2 cm apart. Brush a little egg white around the filling to ensure it sticks. Place the other two sheets of dough on top. Press the dough firmly around the filling. Using a scalloped pastry wheel, cut out about 30 ravioli, each 5 cm long. Cook the ravioli in batches in boiling salted water with a little oil for about 7 minutes. Remove from the water with a slotted spoon and keep warm in a bowl. Rinse the sage and pat dry. Heat the butter in a pan, loosen about 10 or more leaves of the tardivo (or more if desired) and add them to the pan. Add the sage leaves and cook until lightly browned, then add the ravioli. Toss once and serve immediately. Sprinkle with freshly shaved Parmesan cheese, if desired. I sometimes add arugula, daikon cress, etc.