Mushroom Ravioli with Sautéed Radicchio and Grana Padano PDO RISERVA
Medium
4 people
120 min
Ingredients
300 g of 00 flour
3 eggs
200 g of Grana Padano PDO Riserva
500 g of mushrooms
1 clove of garlic
1 head of radicchio
1 spring onion
Extra virgin olive oil
Salt & peppe
Preparation
STEP 1
Prepare the pasta for the ravioli by placing the flour in a bowl; make a well in the centre and add in the eggs. Begin to mix first with a fork and then knead with your hands until you have a smooth, even dough. Cover the dough with plastic wrap and set it aside for half an hour.
STEP 2
In the meantime, prepare the filling: chop the mushrooms and sauté in a pan with a drizzle of extra virgin olive oil and a clove of garlic; cook for a few minutes. Season with salt and pepper, add the grated Grana Padano Riserva and purée in a mixer. Divide the dough in half and roll out the pasta sheet until very thin, creating two equal rectangles.
STEP 3
Fill one of the rectangles with small heaps of filling, arranging the heaps in a row and spaced about 3 cm apart; place the other pasta rectangle on top and cut out ravioli using a pasta cutter wheel.
STEP 4
Cook the ravioli in plenty of salted water for 2-4 minutes, drain and sauté on high heat in a non-stick pan with a drizzle of oil, sliced spring onion and radicchio cut into strips. Serve the ravioli with grated Grana Padano Riserva and freshly ground black pepper.