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Old 06-03-2005, 06:20 AM   #1
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REC: Ravioli filled with Radicchio

I saw this recipe At Epicurious.com and it looks yummy. The only problem is the "Radicchio". Can anyone tell me exactly what radicchio is and what the taste is like? I honestly haven't a clue.


Ravioli al Radicchio Rosso

Stuffed pasta shows up less frequently in Florence than it does in the nearby Emilia-Romagna region. But when it does appear on menus, it's usually dressed simply, like the ravioli here, with a little butter and a bit of grated Parmesan.

Pasta dough
1 cup plus 2 tablespoons all purpose flour
3/4 cup semolina (pasta flour)
3 large eggs, beaten to blend

1/4 cup extra-virgin olive oil
1 cup thinly sliced red onion
2 small heads radicchio, quartered, cored, thinly sliced crosswise
1/4 cup dry red wine
1/2 cup mascarpone cheese

1/2 cup (1 stick) butter, melted, hot
1 cup freshly grated Parmesan cheese

For pasta dough:
Whisk flour and semolina in medium bowl to blend. Add eggs and stir with wooden spoon until mixture clumps together; turn out onto floured surface and knead until dough is smooth, adding more flour by tablespoonfuls if dough is sticky, about 8 minutes. Form dough into ball; cover and let rest 1 hour. (Can be made 1 day ahead. Wrap in plastic; chill. Let stand at room temperature 1 hour before rolling out.)

For filling:
Heat oil in heavy large skillet over medium heat. Add onion and sauté until soft, about 8 minutes. Stir in radicchio and wine; sprinkle with salt. Reduce heat to medium-low; cover and cook until radicchio is very soft, stirring frequently and adding water by tablespoonfuls if dry, about 40 minutes. Uncover and sauté until all liquid evaporates, about 5 minutes. Remove from heat and cool. Mix in mascarpone cheese. Season with salt and pepper.

Cut pasta dough into 6 equal pieces. Cover pieces with plastic wrap to keep from drying out. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle. Run dough piece through machine. Fold in half crosswise (end to end) and run through again. Continue to run through machine, turning machine to narrower settings after 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is scant 1/16 inch thick (about last setting). Place pasta sheet on lightly floured work surface; cover with plastic to keep from drying. Repeat with remaining pasta pieces.

Using sharp 3 1/2-inch-diameter cookie cutter, cut out 36 rounds from pasta sheets. Place 1 rounded teaspoon filling in center of 1 dough round. Brush edges of dough lightly with water. Fold dough over filling, forming half-moon and pressing to adhere. Press edges with tines of fork to seal tightly. Place ravioli in single layer on lightly floured baking sheet and let dry 30 minutes. (Can be prepared 6 hours ahead. Cover; chill.) Working in 2 batches, cook ravioli in very large pot of boiling salted water until just tender, stirring gently to prevent sticking, about 3 minutes. Drain. Transfer ravioli to bowl. Pour hot melted butter over; sprinkle with salt, pepper, and Parmesan. Toss gently and serve.

Makes 6 servings.

Bon Appétit
May 2005
Epicurious.com © CondéNet, Inc. All rights reserved.


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Old 06-03-2005, 08:02 AM   #2
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Radicchio is a type of lettuce. It is usually reddish and has a slightly bitter taste. Here is a picture of what it looks like

I have moved this to the Pasta forum.

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Old 06-03-2005, 08:17 AM   #3
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TY GB....so this would probably be rather bland pasta, wouldn't it?
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Old 06-03-2005, 09:32 AM   #4
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I am not so sure it would be bland. Between the Parmesan cheese, red wine, olive oil, and the bitterness of the raddichio you have some good flavors going on there. It sounds like an interesting recipe
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Old 06-03-2005, 06:08 PM   #5
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Raddichio is too bitter for me but I like to use it as a garnish on my job.
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Old 06-03-2005, 06:40 PM   #6
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Talking It is in The marscpone cheese

The taste and some of the flavour will come from the marscapone Cheese, It is an Italian cheese, and like cream cheese. It can be used for many different things, Like Tiramisu, cheese cakes, and many other recipes I am sure. I Hope you enjoy the recipe. I think I will be trying it shortly.
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Old 06-27-2005, 12:11 PM   #7
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I am a huge fan of the more bitter lettuces. It's all in the dressing used in my opinion - and of course a mixture of other lettuces with them.

This sounds like a great recipe and wouldn't be bland at all.


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