Radicchio Rolls With Ricotta And Walnuts Recipes

RICOTTA AND WALNUT RAVIOLI WITH ARUGULA

Steps:

• 1. Blend the flour, egg yolks, oil, 5 tablespoons water, and 3/4 teaspoon salt in a food processor until a dough forms. Let the dough rest, wrapped in plastic, for 1 hour. Cut the dough into quarters and dust with flour. Roll the dough using a pasta maker on the widest setting 8 times, folding dough each time and flouring in between. Continue rolling the pasta on the narrower settings, without folding, until the second narrowest setting. Place the dough on a floured counter covered with a towel. Repeat with the remaining dough.
• 2. Pulse 1/2 cup walnuts, the ricotta, lemon zest, and 1/2 teaspoon each salt and pepper in a clean food processor. Place 1 teaspoon of filling 1 1/2 inches apart along 2 pasta sheets. Brush the edges and between the mounds with water, and then top with another pasta sheet, pressing around the filling to seal. Cut out square ravioli, about 30, with a sharp knife and transfer to a floured towel.
• 3. Heat the butter in a large, heavy skillet over medium-high heat until the butter begins to brown, 4 to 6 minutes. Remove from the heat and stir in the garlic, lemon juice, the remaining 1 cup walnuts, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Reserve the sauce.
• 4. Boil the ravioli in a large pot of boiling salted water until tender, about 3 minutes. Gently transfer the ravioli with a slotted spoon to a bowl with the sauce, arugula, and Parmesan. Toss to combine, then divide among warmed serving plates.

RADICCHIO ROLLS WITH RICOTTA AND WALNUTS

Steps:

• Preheat the oven to 350 degrees. Oil or butter a two-quart gratin or baking dish. Bring a medium pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the radicchio leaves. Blanch for two minutes, then transfer to the ice water. Drain and dry on paper towels.
• Blend together the ricotta, the egg yolk, and 1/4 cup of the Parmesan. Stir in the chopped walnuts. Season with salt and pepper. Place a heaped tablespoon on a radicchio leaf, tuck the sides of the leaves in over the filling and roll up the leaf. Divide the mixture among the remaining radicchio leaves, and roll them up. Place in the baking dish, seam side down. Drizzle the olive oil over the top.
• Bake 20 minutes. Remove from the oven, sprinkle with the remaining Parmesan and serve.

GRILLED RADICCHIO WITH RICOTTA SALATA

Steps:

• Preheat a grill pan to medium-high heat.
• In a medium bowl, combine the anchovy paste, honey, lemon zest, lemon juice, olive oil and salt. Whisk until smooth and combined.
• Place the radicchio in the pan and grill until charred and starting to wilt, 3 to 4 minutes per side. Remove to the bowl with the dressing and toss well to coat. Top with the ricotta salata and sprinkle with the hazelnuts.

FUSILLI WITH WALNUT SAUCE AND RADICCHIO

Steps:

• Bring a pot of salted water to a boil. Add the fusilli and cook until tender but still firm to the bite. In a food processor combine walnuts with bread crumbs, garlic, oil and puree until smooth. Add ricotta cheese and broth and puree again to create a fairly smooth sauce. If sauce seems thick, add some water. Season to taste with salt and pepper and set aside. In a skillet saute radicchio in olive oil until just wilted. Drain the pasta and toss with walnut sauce and radicchio with oil from skillet. Toss to combine and garnish with grated Parmesan.

BALSAMIC-MARINATED RADICCHIO WITH FRESH RICOTTA

Steps:

• Preheat broiler.
• Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
• Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.
• Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.
• Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07

RADICCHIO, WALNUTS & RICOTTA RAVIOLI

Steps:

• add the flour to the mixer bowl.
• start at low speed with a dough attachment.
• slowly incorporate the lightly beaten eggs.
• slowly incorporate the salt and the oil.
• mix on low speed for 8-10 minutes.
• remove from the mixer and rest on a dusted working surface.
• Cover with plastic wrap and let rest for 30-60 minutes to give the gluten the opportunity to relax. You can optionally divide it in five parts and wrap them individually to make the next step easier.
• put a tablespoon of EVOO and the garlic on a large saute pan on very low heat.
• cut the radicchio in small pieces, rinse and dry.
• add the radicchio to the pan and mix well with the oil.
• add the red wine - with or without alcohol.
• set on medium fire and cook with a lid, stirring occasionally for 20 minutes.
• make sure the liquid does not evaporate completely, have some more wine ready if needed. Substitute with small quantities of water if preferred.
• Walnuts: Preheat oven to 350 degrees. Arrange on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking often or cook in a skillet at medium-high heat for 3-5 minutes, stirring frequently.
• Beat the walnuts down to half pea size.
• Remove the extra cooking liquid from the radicchio (if any), remove the garlic and process in a blender or - better - with an immersion blender for more accurate texture.
• add the walnuts and process a bit more: the mix needs to retain texture but it also needs to be easily shaped.
• add salt and pepper to taste, mix well and incorporate the ricotta with a spoon.
• set aside, cover and refrigerate.
• flatten the dough on a lightly floured working surface with the help of a rolling pin, fold 1/3 of the sheet on itself from each side.
• repeat 3-4 times.
• keeping the working surface dusted, make it paper thin and cut out (with a pizza cutter) rectangles that can barely cover the moulds.
• work more on each individual sheet so it will fit loosely on the mould.
• generously dust the side of the sheet that will be touching the mould.
• cover with the first sheet.
• gently press the dough inside each part of the mould.
• you can now add the filling! the quantity obviously depends on what kind are you using: no matter what, too much filling is a bad idea. make it so it can be easily pressed and become flat.
• add a second sheet of dough to cover, gently press with your hands to make a flat surface.
• gently pass a rolling pin on top, increasing the the pressure when you see it's adequate to seal the ravioli.
• flip to release from the mould and voilá! depending on the thickness of the dough, all the ravioli may result already separated or they may need to be cut.
• Boil the ravioli in salted water for 2-3 minutes, drain well and season with some oil and grated Parmiggiano cheese -- It was all worth the ride, enjoy.