Our Recipes Radicchio and potato ravioli with pecorino cheese sauce

Ingredients for the filling/topping

1 large head of radicchio, a small white chopped onion, 2 spoonfuls of extra-virgin olive oil, 1 medium-size potato, 50g grated Parmesan cheese
for the sauce:
250g cooking cream, pat of butter, 120g grated Roman pecorino cheese, milk as needed, salt as needed, good pinch of pepper

Recipe:

Place all the flour in your food mixer, along with the eggs, oil and water, and work until you have a solid single mass: leave to rest for 25 minutes. While the pasta is resting, wash your radicchio, and cut it into thin pieces: saute them in a pot with the onion, salt and pepper. Once cooked, drain with a colander so that it is nicely dried out. Boil the potato in some water, peel once cooked, and mash. Grate your cheese. Work it all together to form a smooth uniform filling.
Once the dough is rested, gently roll out it with a pin, and cut into wide strips. Place small quantities of the filling along the strips, cut around each, and close it over with a 4cm piece of dough, making sure that they are properly sealed. You can reform the left-over pieces of dough into new strips, so that you use them all. Cook in slightly-salted boiling water until they rise to the surface of the water.
While they are cooking, place the butter in a pan, heat some of the cream and the cheese, and mix it all together until it starts to melt. Add the rest of the cream, a little salt and any milk as necessary to keep it relatively liquid. Mix it all together, and pour over the cooked and drained ravioli.