Ravioli with zucca, radicchio pesto, Piedmont hazelnuts from chef Juliette Brunet

Europe 1 12:27 p.m., November 14, 2021

For 10 people

Ravioli dough: 

400 gr type 00 flour

100 gr durum wheat semolina flour

360 g egg 

Put all the flour and durum wheat semolina flour in a bowl and mix well.

Add the egg yolk and mix with a fork while you can. 

Then knead the dough with your fingers.

Once it holds in 1 ball, work it directly on the worktop by milling it. 

The dough should be nice and tender.

Make a pretty sausage, wrap it in plastic wrap and let it rest in the fridge for one hour.

Zucca ravioli stuffing: 

Take squash from Mantua or pumpkin delia, squash from northern Italy.

Cut them with the skin in 4 and roast them in the oven at 180 degrees for 30 minutes, more depending on size.

Leave overnight in the oven off if possible.

Collect the pulp of the squash. 

700 gr of squash pulp

150 gr amaretti biscuit

150 gr parmesan

200 gr of ricotta 

100 gr mostarda di cremona

Mix well.

Let rest in the fridge as well if possible.

Treviso radicchio pesto: 

200 gr raddichio from early Treviso

60 gr Piedmont hazelnuts

40 gr parmesan 

40 gr olive oil

Crush everything with a mortar, keep a lamb's lettuce. 

Shape the ravioli:

Roll out the dough with a dough sheeter or rolling pin.

Cut with a cookie cutter or an inverted bowl or .. circles of 7-8 cm.

Place a little ravioli stuffing on top of it.

Cover with another circle of dough and glue the outlines by hand.

Take a large pot of water, bring it to a boil, salt.

Immerse the ravioli in it.

When they go up, put them in a sauté pan with a base of the ravioli cooking water, butter, salt, a little radicchio pesto and glaze the ravioli. 

Dressage:

Put a little pesto at the bottom of the plate, arrange the glazed ravioli, sprinkle with Parmesan, olive oil and Piedmont hazelnuts and a little treviso radicchio in a salad.