Loretta Sebastiani

Loretta Sebastiani
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Ravioli filled with red radicchio & sausage
( Ravioli al radicchio e salsiccia )

Our original home cooking

difficulty: difficult

time: preparation: 60 minutes
plus resting time for the dough
cooking: 45 minutes

calories: 386 (kCal)

Ingredients / Serves 8

  • For the dough
  • 500 g (1,1 lb) white flour plus extra for dusting
  • 3 eggs
  • Cold water
  • Salt
  • For the filling
  • 400 g (14 oz) red radicchio (chicory)
  • 400 g (14 oz) turkey sausage
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons dried chives
  • 2 teaspoons dried bay leaves
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried parsley
  • 200 ml (7 fl oz - 3/4 C) rosé wine
  • 1 egg
  • Salt
difficult recipe
preparation: 60 minutes
plus resting time for the dough
cooking: 45 minutes
How many calories in a serving?
Calories: 386 (kcal) 20 % - 1614 (kJ)
Protein: 18.9 (g) 38 % GDA
Total fat: 13.9 (g) 20 % GDA
Total carbohydrate: 49.3 (g) 19 % GDA
Sugars: 1.7 (g) 2 % GDA

Download free PDF version (258 download).

These doses are enough for making about 80 medium size ravioli.
Prepare the filling. Clean, wash and cut radicchio into thin strips. Remove peel from the sausage and crush the meat with a fork. Put radicchio, sausage, olive oil, aromatic herbs and wine in a saucepan; season to taste with salt, cover with cold water and cook over a medium heat, half-covered, stirring now and then. Cook for about 40 minutes or until the cooking juice is well retired. Purée the mixture together with the egg in a blender or in a food processor until smooth. Season to taste with salt. If the mixture is too soft, you can add a little of cornstarch.
Meanwhile prepare the dough. Incorporate the ingredients (see step by step guide in basic preparations) and knead the dough. Cover the dough with a napkin and allow to rest for at least 20-30 minutes in a cool place. Roll the dough extra thin, at least 0,2 cm (1/8 in). Lay a dough strip on a lightly floured surface and cut crossways in half. On to one half, drop ½ teaspoon of the filling in vertical rows about 4 cm (1 1/2 in) apart. Dip a pastry brush or your fingers sparingly in water and moisten the pasta dough round the filling. Lay the other half of the dough strip on top. Press the dough sheets together between the mounds of filling. Using a pasta wheel, cut vertical and then horizontal lines between the filled squared. You should make about 80 ravioli with these ingredients. Transfer them to tea towels, sprinkled with semolina, and let them rest for at least 2-3 hours. You can store up to 1 day. We suggest not to put ravioli one on another; in this case they might stick.
Bring a large saucepan of salted water to boil; toss in ravioli and cook until puffy (cooking time depends on dough thickness). Drain well before dressing them.


You can dress these ravioli with a simple sauce made with chopped fresh tomatoes, basil, dried chives and a little wine. Cook it for few minutes. Season to taste with salt and dress ravioli; add some olive oil, stir and serve. You can also sprinkle with Parmesan cheese.
Nutrition facts are calculated without dressing ingredients.

What's the right wine for " Ravioli filled with red radicchio & sausage "?

Our suggestion is: Colli Morenici Rosato (rosé wine from Lombardy or other rosé wine)