RAVIOLI WITH RADICCHIO, WALNUTS AND BALSAMIC VINEGAR OF MODENA IGP

RAVIOLI WITH RADICCHIO

Ingredients

  • 600 g of Ravioli stuffed with meat
  • 200 g of red Radicchio50 g of butter
  • 2 shallots
  • 1/2 tablespoon of sugar
  • 2 tablespoons of Balsamic Vinegar of Modena IGP.Fm02/Bello
  • 100 g of Walnuts
  • Salt
  • Pepper

Preparation

Brown ina a pan 50 g of butter, ground nuts and 2 sliced shallots. Add 200 g of red radicchio cut into thin strips and cook for 5 minutes.
Add salt and pepper, add 2 tablespoons of Balsamic Vinegar and half a teaspoon of sugar and leave on the heat for 2 minutes.
Cook in boiling salted water 600 g of Ravioli stuffed with meat, strain them, put them in the pan with the sauce, then pan-fry them for few seconds and serve.

Put in the serving dish you can season with a drizzle of Balsamic Vinegar of Modena IGP.

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