Ravioli Di Radicchio in Creivia Di Parmigiano – Ravioli Mit Radicchio Gefüllt in Parmesankäsecreme

Try this delicious cake recipe:

For the ravioli: knead the flour and eggs together to form a smooth dough and rest for about half an hour. In the meantime, cook the filling and then use a pasta machine to roll out strips of dough as narrow as possible. Form the filling in a pastry bag. Place one unit about the size of a teaspoon at equal intervals in the center of each strip of dough and then fold them lengthwise. Using the edges of your hands, gently press the spaces smooth and let the air escape.

Only then press the long side firmly together. Using a cake wheel, cut out the ravioli into a crescent shape. If necessary, brush the edges with egg white to make the dough stick better. Form the dumplings in boiling salted water until they float on the surface.

For the filling: fry the finely chopped shallot in butter in a frying pan until translucent. Soften the cleaned and washed radicchio in salted water for five minutes. Drain the radicchio well and cool. Add the shallot and the walnuts and finely grind everything together. Fold in the mascarpone and the grated Parmesan and season with ground nutmeg and salt.

For the cheese cream: heat the whipped cream and butter and then fold in the grated Parmesan. Serve with the ravioli.

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