Ravioli with balsamic vinegar with Treviso radicchio, bacon, pears and chopped hazelnuts
Ravioli with balsamic vinegar with Treviso radicchio, bacon, pears and chopped hazelnuts
Still undecided about the menu? Here’s a recipe so delicious, we’re sure it will leave all your guests speechless!
Ingredients
Serves 4
For the ravioli and filling:
200 g flour 2 eggs 300 g Treviso radicchio 160 g mascarpone 80 g smoked bacon 60 g grated Parmigiano Reggiano 30 g shallot Aged Balsamic Vinegar of Modena – Sigillo Oro Extra virgin olive oil Salt and pepper
For the sauce:
2 ripe but firm Williams pears 80 g butter 60 g grated Parmigiano Reggiano Chopped hazelnuts 1 sprig of thyme Salt and pepper
To make the pasta, knead the flour with the eggs until the dough is smooth and homogeneous. Place it in a bag and let it rest for at least 30 minutes.
Meanwhile, finely chop the shallot and sauté it in a pan with a drizzle of olive oil. Add the smoked bacon, finely chopped with a knife, and once it’s golden, gradually add the julienned radicchio to keep it from becoming watery. Once wilted, deglaze with 5 tablespoons of Balsamic Vinegar of Modena Sigillo Oro, turn up the heat, and cook over a high flame for a few more minutes. Season with salt and pepper, then transfer the mixture to a bowl and let it cool.
Once cooled, add the cheeses to the radicchio mixture and combine everything well. Adjust the seasoning if needed, then transfer the filling to a piping bag.
Roll out the dough into thin sheets and cut out discs about 8 cm in diameter. Place a small amount of filling in the center of each disc, fold them in half, and stand them upright on a floured board.
In a pan, melt half of the butter for the sauce, then add the diced pears and the leaves from a sprig of thyme. Season with a pinch of salt and a generous grind of black pepper, and sauté everything over high heat for a few minutes.
Separately, cook the ravioli in lightly salted, gently boiling water. Drain and transfer them to the pan with the pears, adding the remaining butter in small pieces. Toss to coat evenly, then serve topped with chopped hazelnuts and a few drops of Balsamic Vinegar.
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