Raddichio Tortelloni with Gorgonzola and Walnuts

On Sunday, Rome turned 140 years old! I captured a few pictures and thought I'd share them with you! "Rome by night"

Raddichio Tortelloni with Gorgonzola and Walnuts

for pasta:

3 eggs

10 1/2 ozs of flour

1/3 c olive oil

1 clove of garlic

1 c white onion

3 c raddichio

for filling:

1/3 c parmesan

7 ozs ricotta

1 egg yolk

4 tablespoons of butter

1/4 c of gorgonzola

1/2 c of walnuts

parmesan for garnishing

Clean and chop the raddichio, then fry in a pan with olive oil and a clove of garlic. Mix the cooked raddichio in a bowl with ricotta, egg yolk and parmesan. Cool in the fridge while you prepare your pasta.

Pour flour on working surface and make a fountain with a hole in the middle of the flour. Break the eggs into the middle of the fountain. Gently beat the eggs inside to absorb the flour. While beating the eggs, add a little flour at a time with the tip of the fork. When all the flour is mixed and you have a dough consistency, knead the dough by pressing and folding gently with your hands. Now, work the dough with palm of your hands – holding with the left hand and pressing with the right, then fold the dough over and turn. Repeat this process for 5 minutes. Let the ball of dough sit for 30 minutes in the fridge. Roll the dough out with a rolling pin into a long rectangular shape, careful not to roll to wide for the pasta machine. If you do not have a pasta machine, continue to roll with the rolling pin until you reach the desired thickness. Don’t rush the process in the pasta machine – start on the thicker pasta setting and put the dough through the machine numerous times (changing the setting each pass), patiently reaching the desired thickness. Each time you will need to sprinkle flour on the pasta to keep it from sticking to the machine. Cut the dough into circles about 2 1/2 inches in diameter. Place the filling in the circle. Brush the pasta with egg white to hold the dough together. Fold the dough over to make edges meet. (See picture) From there, wrap the dough around your pinky making a tortelloni shape. Sprinkle some flour on the surface and remove the tortelloni using a spatula so they don’t stick.

While the tortelloni are boiling, melt the butter in a frying pan. When the ravioli float they are ready. Add the cooked ravioli to the frying pan then add about half a ladel full of the pasta water you boiled the ravioli in, and the gorgonzola. Hover the pan over the heat moving the pasta continuously until the sauce becomes thick. For finishing touches on the serving plate, add the crushed walnuts and serve.

See you next week for Fabiolous Tuesday!
Your chef, Fabio

For some reason it won't allow me to comment. So I will paste my comment here.
You all have such wonderful comments, grazie mille!! Rome was founded in 753BC but became the capital of Italy, 140 years ago. Sorry for the confusion!