Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Ravioli con radicchio rosso, gorgonzola e noci

Ravioli with Red Radicchio, Gorgonzola, and Walnuts

Name: Ravioli with Red Radicchio, Gorgonzola, and Walnuts
Total time: 1200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1.1 lbs (500 g) ricotta and spinach ravioli; 1 head Belgian endive (radicchio), 3.5 oz (100 g) mild gorgonzola cheese, 1 red onion; Extra-virgin olive oil, as needed; salt and pepper, to taste; red pepper flakes, to taste; parsley, to taste; 4 walnuts; Parmesan cheese, as needed

Paola Catalano @fattierifattiamodomy

grottaferrata (roma)

In Italy, stuffed pasta is a very important part of fresh pasta traditions.

Across the country, countless types of stuffed pasta have developed, with fillings that vary from meat, fish, vegetables, or cheese.

Pasta is a pillar of Italian culture and an essential part of the Mediterranean diet, recognized as an intangible cultural heritage by UNESCO.
World Pasta Day is a chance to celebrate the love for one of the world’s most beloved foods. It’s an opportunity to embrace cultural and culinary diversity and to appreciate the joy and togetherness that pasta brings to people’s lives.

Today I’m sharing ricotta and spinach ravioli—I bought them ready-made—so I’ll show you the sauce I prepared to go with them.

In Italy, stuffed pasta is a very important part of fresh pasta traditions.

Across the country, countless types of stuffed pasta have developed, with fillings that vary from meat, fish, vegetables, or cheese.

Today I’m sharing ricotta and spinach ravioli—I bought them ready-made—so I’ll show you the sauce I prepared to go with them.

Paola Catalano @fattierifattiamodomy

grottaferrata (roma)

In Italy, stuffed pasta is a very important part of fresh pasta traditions.

Across the country, countless types of stuffed pasta have developed, with fillings that vary from meat, fish, vegetables, or cheese.

Today I’m sharing ricotta and spinach ravioli—I bought them ready-made—so I’ll show you the sauce I prepared to go with them.

In Italy, stuffed pasta is a very important part of fresh pasta traditions.

Across the country, countless types of stuffed pasta have developed, with fillings that vary from meat, fish, vegetables, or cheese.

Today I’m sharing ricotta and spinach ravioli—I bought them ready-made—so I’ll show you the sauce I prepared to go with them.

Saved

Ingredients

20 min

Serves 4 servings

1.1 lbs (500 g)ricotta and spinach ravioli
1 headBelgian endive (radicchio), 3.5 oz (100 g) mild gorgonzola cheese, 1 red onion
Extra-virgin olive oil, as needed; salt and pepper, to taste; red pepper flakes, to taste; parsley, to taste
4walnuts; Parmesan cheese, as needed

Saved

Steps

20 min

1

Slice the red onion and sauté it for a few minutes with a drizzle of olive oil. Once softened, add the washed and thinly sliced radicchio. Add a little water, cover, lower the heat, and cook for 10 minutes.
2

Season with salt and pepper. Add the gorgonzola and let it melt.
Meanwhile, cook the ravioli in salted water for 5 minutes.
3

Add a ladle of pasta cooking water to the sauce and toss the ravioli in it, adding a drizzle of olive oil and Parmesan cheese to taste.
Plate the ravioli and top with crumbled walnuts. Serve hot.
4

Saved

Cooksnaps

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Paola Catalano @fattierifattiamodomy

Published in the US on August 15, 2025 14:01

grottaferrata (roma)

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