Radicchio, Potato and Cheese Fondue Ravioli
- Difficulty: Average
- Prep time: 60 min
- Cook time: 50 min
- Serving: 4
- Cost: Low
- Note :null
PRESENTATION
The rich flavors of Northern Italy come alive in this ravioli recipe filled with a mix of tender potatoes and slightly bitter radicchio. And you know what? In regions like Veneto and Friuli, people really, really love using radicchio in winter dishes. When it’s sautéed and mixed with fluffy mashed potatoes, you get a filling that feels both rustic and a bit special.
The moist inside of these radicchio ravioli makes them a cozy pick for colder days when you crave something warm and filling. Seriously good. Instead of the usual ricotta and spinach combo, this version goes for earthy potatoes and that unique radicchio twist—pretty much capturing what Northeastern Italian home cooks do best. It's the kind of food that shows off what's fresh and local. Plus, the homemade dough gives each bite a soft, chewy texture that’s hard to beat. Can't go wrong.
Families often change things up by swapping in gorgonzola or taleggio—both classic Northern cheeses—but, frankly, nothing matches the way this potato ravioli works with the cheese sauce in this dish. Once the pasta is cooked and ready, it gets topped with a rich, creamy cheese fondue made from formaggio di Fossa. This cheese, aged underground in the Marche and Emilia-Romagna regions, brings an intense, almost tangy flavor that melts into the warm pasta.
And listen, folks say it turns an already cozy meal into a little celebration, especially for a Sunday get-together or a holiday dinner. The cheese fondue ravioli blends Italian stuffed pasta skills with ingredients that have a real sense of place and season. For sure. Whether you’re into homemade ravioli or just want to try out something a bit more refined than your usual pasta dishes, this one feels special without being fussy. For real.
Every bite has a bit of golden richness from the cheese, a hint of bitterness from the radicchio, and that satisfying, soft potato center. Seriously, for anyone who loves diving into regional Italian food, this recipe is a really tasty way to see how comfort and elegance can hang out together in one bowl.
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INGREDIENTS
- Ingredients for the fresh pasta dough
- Type 00 flour 3.3 cups (400 g)
- Eggs 4
- Fine salt to taste
- for the filling
- Potatoes 1.1 lbs (500 g)
- Radicchio 3.5 oz (100 g) - long
- Extra virgin olive oil to taste
- Fine salt to taste
- for the cheese fondue
- Fossa cheese 6.4 oz (180 g)
- Fresh liquid cream 0.9 cup (200 g)
How to prepare Radicchio, Potato and Cheese Fondue Ravioli
To make radicchio, potato and cheese fondue ravioli, start by boiling the potatoes with their skins for about 30 minutes, or until tender. Check doneness by piercing them with a fork. Meanwhile prepare the fresh pasta: pour the flour onto the work surface, form a well and pour the beaten eggs in the center 2, then add a pinch of salt 3.
Incorporate the flour first with a fork 4, then use a bench scraper 5, and finally knead by hand until you obtain a homogeneous dough. Wrap it in plastic wrap and place it in the fridge 6.
Now work on the long radicchio: cut it in half lengthwise 7 and slice it into thin strips 8. Heat a skillet with a drizzle of olive oil and add the radicchio 9.
Sauté over medium heat for 10 minutes 10 and set aside; this will be used for the filling. Now cut only the tips of the late radicchio 11 and, in the same skillet, sauté over medium heat with a little oil for a few seconds 12; these will be used to garnish the plates.
Take the boiled potatoes and press them through a potato ricer 13, collect the puree in a bowl, season with salt 14 and fold in the sautéed long radicchio 15.
Mix to obtain a homogeneous mixture 16 and set aside. Now take the pasta dough, remove half of it 17 and keep the rest wrapped to prevent it from drying out. Flatten the dough and pass it through the rollers of a pasta machine 18.
Work from the widest to the narrowest setting 19; you should obtain sheets about 0.04 in thick (about 1 mm) 20. Now transfer the filling into a piping bag and form small mounds spaced apart with about 0.35 oz of filling (about 10 g) 21.
Sprinkle water on the edges 22 to help the pasta adhere, and cover with another sheet 23, overlapping. Seal the edges well by pushing out any air. Now cut the ravioli with a fluted pastry wheel 34.
The ravioli are ready 25. Now prepare the fondue: heat the cream in a small saucepan 26, add the grated Fossa cheese 27 and let it melt over low heat.
Keep the fondue warm 28 and cook the ravioli in boiling water for about 5 minutes 29. Meanwhile, pour a ladleful of the cooking water into the skillet 30.
Drain the ravioli there 28, add a drizzle of oil 32 and toss them for a few more moments 33.
Plate by pouring the cheese fondue in the center 34, then add the ravioli and garnish with the sautéed late radicchio tips 35 and small fresh marjoram leaves. Serve the radicchio, potato and cheese fondue ravioli immediately 36.