Ingredients for the filling

• Radicchio
• Fresh ricotta 250gr
• Parmesan cheese 3 teaspoons
• Salt and pepper

Ingredients for the pasta

• 4 medium eggs
• 400 gr 00 flour

Ravioli filling
1 Clean and wash the radicchio then slice in to thin strips
2 Heat the olive oil in a pan and lightly cook the radicchio for 10 minutes and leave to cool for roughly 15 minutes
3 Mix the ricotta and parmigiano, salt, pepper and lastly the radicchio.
4 Allow to sit in the fridge

Pasta dough
1 Mix the eggs and flour into a dough, then cover and leave to sit for 30 minutes.
2 Roll out the dough thinly, then with the aid of a cutting wheel, slice the pasta into 5 cm wide strips
3 Place a teaspoon sized quantity of stuffing at 5 cm intervals.
4 Dampen the top and bottom of the pasta strips with water (you can use your finger to do this) then cover with a second strip of pasta and finally slice with into squares of roughly 5 by 5 cms. and press down all edges to ensure the stuffing does not escape during the cooking stage.

Sauce:

Ingredients for the sauce

• Gorgonzola 150 gr
• Milk as needed
• Walnuts
• A sprinkling of Parmesan cheese

Cook the ravioli in boiling salted water for roughly 5 to 7 minutes; in a skillet melt the gorgonzola with the addition of enough milk to obtain a creamy texture, then add the walnuts. Drain the ravioli and place them on warm dishes, cover with the sauce and serve.

Buon appetito!