Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium red onion, cut in 1/4 inch dice
• 4 heads radicchio di trevisio, in 1/4 inch dice, rinsed and spun dry
• 1 cup ricotta
• 1 cup freshly grated parmigiano-regianno cheese
• 1/2 cup finely chopped flat leaf parsley
• 1 tablespoon balsamic vinegar
• salt/pepper
• fresh pasta (use this recipe using 5 eggs instead of 4)
• 1/2 cup heavy cream
• 2 large egg yolks
• 1/4 teaspoon freshly grated nutmeg
• 1 stick (8 tablespoons) butter cut into 8 pieces.

Directions

1. Heat olive oil over medium heat and cook until translucent and lighly browned – about 6 or 7 minutes. Add all but 1/4 cup of the radicchio and cook until the radicchio is soft – about another 6 or 7 minutes. Transfer to a bowl to cool.

2. Stir in ricotta cheese, 1/2 cup of the parmigiano-regianno cheese, the parsley, balsamic vinegar, and the salt and pepper. Taste for seasoning.

3. Roll out the pasta and fill it. I divided the pasta dough into sections and filled each ribbon as I finished rolling it. Cut the ribbons of pasta into 4 inch squares, place about 1 tablespoon of filling in the center and then fold over to form a triangle carefully pressing the edges together. As you finish each ravioli, place it on a piece of parchment paper making sure that the raviolis don’t touch each other. At this point you can either free the ravioli by putting it in the freezer on a parchment paper covered cookie sheet and then moving it to a plastic bag once it freezes. Or you can go on to the next step and cook the ravioli.

4. Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Cook the ravioli until tender — about 3 or 4 minutes. If you are cooking frozen ravioli, add an extra minute.

5. Meanwhile, make the parmigiano cream by bringing the heavy cream to a boil. Remove from heat and stir in the egg yolks, remaining cheese, and nutmeg.

6. Drain the ravioli, transfer to pan along with butter and reserved radicchio. Simmer gently over low heat for a minute or two, tossing gently to cover ravioli in butter. Place 3 ravioli on each plate. Spoon a little butter over the ravioli, then spoon on about two tablespoons of the parmigiano cream. Serve.

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