- Home
- Pasta
- How To make Tortellini Al Forno with Radicchio and Goat Cheese
How To make Tortellini Al Forno with Radicchio and Goat Cheese
3 Tablespoons extra virgin olive oil
1 Medium red onion
sliced paper thin
2 Heads radicchio Treviso :
in 1/2" pieces
1 Recipe goat cheese tortellini
2 Cups salsa balsamella
1/2 Cup parmigiano reggiano
To Make Tortelloni Al Forno:
Preheat oven to 425 F. Bring 6 quarts of water to boil and add 2 tablespoons salt.
Heat oil in a 12 to 14-inch saute pan until smoking and add onions. Cook onions until softened but not brown, about 1 to 2 minutes. Add radicchio and cook until softened and lightly gray in color, about 5 to 6 minutes. Remove from heat and allow to cool.
Meanwhile, drop tortellini into boiling water and cook until tender. Gently drain and place in a large mixing bowl. Add cooled radicchio mixture, balsamella and half the grated cheese. Gently stir to mix well. Divide among 4 buttered gratin dishes, sprinkle with the remaining cheese and bake until bubbly and crusty on top, about 20 minutes. Serve immediately.
How To make Tortellini Al Forno with Radicchio and Goat Cheese's Videos
Cook Italian with Me: Pasta al Radicchio
See how to make broccoli romani gratinati:
See how to make pasta al cavolfiore:
See many more recipes here:
Do contact me for unforgettable guided tours at anne@annesitaly.com
I am the only American authorized guide here in Umbria:
To learn more and book your personalized tours with me visit
And check out our holiday accommodations in Assisi, Umbria:
Vegetarische crostini met gorgonzola
Leonardo Pacenti, chefkok en patron van restaurant Toscanini, maakt vegetarische crostini van lenteui, gorgonzola en walnoot.
Winter Vegetables Pasta al Forno
Straight from the farmers market, one of Italy’s favorite comfort food + we talked about depression and how to practice culinary self-care.
Ingredients in the video and recipe on alicecarbone.com
Follow me on Instagram @alicecarbonetench and join the beautiful community of Instagram to Table, every Monday and Thursday at 5pm PST on Instagram Live. We cook, we laugh, we discover new ingredients and recipes, and eat the wonderful food we have made. Special guest the one and only, rock start legend, keyboardist extraordinaire, songwriter and Tom Petty and The Heartbreakers founding member Benmont Tench.
Ravioli al pesto
vieni a visitare il mio blog
Linguine with Bok Choy and Shiitake Mushrooms
Linguine with Bok Choy and Shiitake Mushrooms
Dinnerware provided by Portmeirion. OrsaraRecipes viewers will get 15% off purchases from the Portmeirion website by using the promo code OHBABY during checkout. There's also free shipping! Click here:
I Need Your Help: (Please Support)
Written recipe:
T-shirts:
~Social Networks~
Facebook:
Twitter:
Google+
Cocoa Ravioli Stuffed with Gorgonzola and Walnuts
Recipe:-
Cocoa ravioli stuffed with gorgonzola and walnuts
This recipe is from Ivan, the owner of Pastificio Serenissima in Castello. The cocoa gives the pasta a gorgeous nuttiness in flavour and a rich chocolate colour that contrasts brilliantly with the melting gorgonzola and crunchy walnuts inside. Try to find creamy gorgonzola dolce, which has a sweet, mellow flavor instead of the harsher crumbly gorgonzola piccante. Any leftover cocoa pasta can be rolled out again and cut into tagliatelle, which is lovely with a Parmesan Cream.
Serves 6
(as a starter – makes 30 ravioli)
For the pasta
200 g (7 oz/1⅔ cups) ‘00’ flour
2 whole eggs, plus 1 egg yolk
15 g (½ oz/2 tablespoons) cocoa powder
1 tablespoon water, if necessary
For the filling
50 g (2 oz/½ cup) walnuts, finely chopped
200 g (7 oz) gorgonzola dolce
100 g (3½ oz/⅓ cup) ricotta
30 g (1 oz) Parmesan, finely grated salt and freshly ground black pepper
For the sauce
75 g (2½ oz/generous ½ cup)
salted butter
1 sprig of rosemary
squeeze of lemon juice
30 g (1 oz) pecorino or Parmesan, finely grated, to serve
Make the pasta by following the basic fresh pasta recipe on page 84, but mix the cocoa powder into the flour first and add in the extra egg yolk. You may need to add the water if the pasta is very dry as the cocoa powder is very absorbent. Combine all the ingredients for the filling in a bowl and season to taste.
Make the ravioli by hand following the instructions for making stuffed pasta on page 30. Bring to the boil a large saucepan of well-salted water and cook the ravioli for around 5 minutes or until al dente.
To make the sauce, heat the butter in a large frying pan with the rosemary for a couple of minutes. Add a squeeze of lemon juice and shake the pan to blend it together. Discard the sprig of rosemary. Drain the pasta and add it to the pan. Shake the pan to coat the ravioli in sauce. Serve on warm plates or shallow bowls with Parmesan.