Logo

Cuore_buono

There are many different varieties of red radicchio. Here’s how to tell the three main types apart: the one with narrow, elongated leaves is radicchio di Treviso; the Verona variety also has an elongated shape but with wider leaves forming a tighter head; lastly, the Chioggia type is rounder in shape.

Non solo buono. Learn why.
Arrow_right
addFav

Meat ravioli with radicchio sauce

A quick recipe for rustling up a nourishing dish that includes meat, pasta, vegetables and plenty of flavour.

Serves2
courseFirst Course
cooking time30 Min
difficultyEasy
ravioli

Ravioli

250g (meat)
radicchio-trevigiano

Radicchio trevigiano

300g
scalogno-nonsolobuono

Shallots

1
rucola

Rocket

1 bunch
parmigiano

Parmigiano Reggiano

20g
olio

Extra virgin olive oil

sale

Iodine salt

pepenero

Black pepper

METHOD

Place a saucepan on the cooker and wait for it to heat. Spray a little extra virgin olive oil all over the bottom of the pan and add the onion. Add the radicchio and rocket, both finely chopped, season with a little iodine salt, then continue cooking for around 15 minutes. Pour in a glass of wine and allow it to reduce to a creamy consistency.

Meantime, bring a large pan of salted water to the boil and add the pasta to it. When the ravioli are cooked ‘al dente’, drain them and toss briefly in the pan with the sauce.

Transfer the ravioli to a serving plate and sprinkle with grated Parmigiano Reggiano cheese and pepper to taste.

Sign in

To use the website

or

Forgotten your password?

Sign in

To view your favourites

or

Forgotten your password?