Radicchio Stuffed Ravioli

To make the radicchio stuffed ravioli, start with the fresh pasta: on a work surface or in a bowl, pour the flour, create a well in the center, and pour in the eggs. Initially mix with a fork 1, then knead 2 until it becomes homogeneous and elastic. Wrap with plastic wrap 3 and let it rest at room temperature for about half an hour.

In the meantime, prepare the sauce for the seasoning: clean and chop the shallot 4. Toss it in a pan with a drizzle of oil and stir often while sautéing for a few moments 5. Pour in the tomato passata 6, also adding a bit of water.

Salt, pepper, and cook over low heat 7 with a lid for about 30 minutes. Once ready, turn off the heat and add some basil leaves 8. Move on to the ravioli filling: wash and clean the radicchio (you can remove the tougher parts of the rib and get 5 oz total), then chop it finely 9.

Remove the ends of the leek, remove the first and second layer, then cut it into thin rings 10. In a pan, slightly heat a drizzle of oil, then add the leek 11 and sauté for a few minutes, stirring often. At this point, add the radicchio 12 and stir again.

Salt and pepper to taste 13 and let it wilt for a few minutes 14. Then transfer everything to a bowl to let it cool slightly 15.

In the meantime, grate the Brigante cheese with a coarse grater 16 and add it to the now cooled radicchio 17. Take the fresh pasta and divide the dough ball in two 18.

With a rolling pin, roll out the two portions of dough to obtain a rectangular sheet about 0.04 inches thick (if using the pasta machine, penultimate setting). Lay one of the sheets on the work surface and fill it with small mounds of radicchio and cheese filling, trying to space them 1 to 1.5 inches apart 20. Brush with water the parts of the fresh pasta where there is no filling 21, to make the other sheet adhere.

Place the second sheet on top 22 and press well between each mound of filling to adhere and remove air 23. Use a pasta cutter to cut out the ravioli 24.

Lay them one by one on a clean, dry cloth 25. Bring a large pot of water to a boil, and when it's boiling, salt it, then cook the ravioli for 2-3 minutes 26. You can cook a few at a time. Then drain them 27

and pour them into the sauce 28. Stir gently 29 and serve the radicchio stuffed ravioli piping hot 30.