Ravioli with cheese, radicchio and speck sauce

A tribute to tradition with fresh handmade pasta

 Process:

  Pastry:
Put the flour on the work surface, add eggs, salt, pepper and knead the pastry until it seems elastic and homogeneous.
Stretch out the pastry and add some flour. Create some squares, about 10cm per side each.

  Stuffing:
Clean the radicchio and divide it in half. Put half of the vegetables in a blender adding cheese, salt and pepper.
Place some filling on each pastry square and close the ravioli.

  Seasoning:
Immerse the ravioli in a pot with a lot of boiling salted water. Meanwhile, brown the onion in a pan with a little bit of oil and add the remaining radicchio.
Let it simmer for a few minutes then add the speck.

  Finishing touch:
Drain the ravioli, put them in the pan with the sauce and serve immediately on a serving plate.