Ravioli with radicchio and sage
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This dish might seem like it's overloaded with savory radicchio, but the sweet caramelized onions, sage, butter, and cheese perfectly soften its sharp flavor. And while there's quite a bit of radicchio here, it cooks quickly in two batches. If you have some Taleggio cheese on hand, toss a few pieces into each bowl of ravioli.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 80 g unsalted butter
- 1 small onion, finely chopped
- 2 heads of radicchio (about 250g each), cut into 2cm pieces, core removed
- 340 g of cheese ravioli
- 2 tbsp fresh sage leaves, chopped
We recommend
Cooking the dish according to the recipe:
- In a large wide saucepan, bring water to a boil and add salt.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 4 minutes.
- Increase the heat to medium-high, add half the radicchio, season with salt and pepper, and cook, stirring and turning, until tender, about 5 minutes. Transfer everything to a medium bowl.
- In the same skillet, melt 2 tablespoons of the remaining butter, add the remaining radicchio, season with salt and pepper, and cook, stirring and turning, until tender, about 5 minutes. Return the first batch of vegetables to the skillet, stir to distribute evenly, remove from the heat, and cover to keep warm.
- Meanwhile, add the ravioli to the water, stir well, and cook until tender, about 6 minutes. Discard 1/3 cup of the cooking water, then drain the ravioli in a colander.
- Melt the remaining 1 tablespoon of butter in the same pan you cooked the ravioli in over low heat. Add the sage and cook, stirring, for about 1 minute. Add the ravioli and toss to coat with the sage oil. Add the vegetables and mix well.
- Add 3 tablespoons of the reserved ravioli cooking water and toss to coat. The ravioli should be well-oiled; if they seem dry, add a little more water. Season with salt and pepper to taste.
- Divide the ravioli among four warm plates and serve.
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