Ravioli with Radicchio and Speck
I sliced the radicchio into thin strips and sautéed it in a pan with a tablespoon of extra virgin olive oil. I stirred occasionally, being careful not to add salt, as the speck I will use later is already quite salty. When the radicchio was ready, wilted and soft, I added the speck cut into thin strips, allowing the flavors to blend perfectly. This filling will give an intense and savory taste to the ravioli I will prepare.
For the dough, I combined the flour with the eggs, mixing well until I obtained a homogeneous composition. I started to roll out the dough as thin as possible, being careful not to tear it. After achieving a thin sheet, I cut it into equal-sized squares. In the middle of each square, I added a teaspoon of the radicchio and speck filling. Then, I covered each square with another one and pinched the edges by hand, making sure to eliminate the air. Next, I used a fork to seal the edges well, ensuring they wouldn't come apart during boiling.
I brought a large pot of water to a boil, adding salt and two drops of oil to prevent the ravioli from sticking. When the water began to boil, I reduced the temperature so that the water remained at a constant temperature without boiling vigorously, thus avoiding damaging the ravioli. I carefully added the ravioli to the water, considering that even if they stick together, there is no need to try to separate them; during boiling, they will separate on their own.
After about 1-2 minutes, I removed the ravioli with a slotted spoon and transferred them to the pan with the rest of the filling and melted butter. Over low heat, I mixed very gently, avoiding using a spoon, but rather moving the pan to avoid damaging the delicate pasta. The final result was amazing: the ravioli puffed up beautifully in the water, and the savory filling was enveloped in a rich butter sauce. Each bite was an explosion of flavors and textures, with the slightly bitter radicchio and salty speck harmonizing perfectly. This recipe is not just a simple dish but a true culinary experience that will transport you straight to the heart of Italy.
Ingredients: Filling and sauce: radicchio, 2 slices of speck, butter the size of a walnut. Pasta (2 servings = 10 ravioli): 100g flour, 1 egg, salt.
