Looks Weird, Tastes Great: Baked Ravioli with Radicchio

 

Radicchio is getting towards the end of its season and we're happy to see it go and be replaced by summer vegetables. Before it's impossible to find though, we wanted to share this recipe we made a few weeks back that features the bitter vegetable prominently. This baked ravioli with radicchio may not be the most visually appealing dish we've ever made, but it was very tasty, and had a wonderful combination of silky smooth and crispy textures to create a very enjoyable eating experience. It comes together quickly and will leave you feeling quite satisfied. Give it a try!

Making the Dish

What You'll Need
2 tbsp butter
1 tbsp flour
1 cup whole milk
1/2 tsp nutmeg
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 tsp salt
2 tbsp olive oil
1 head radicchio, cored and chopped
1/2 red onion, halved, and thinly sliced
salt and pepper to taste
1 lb ravioli
1/4 cup grated pecorino romano

Preheat the oven to 375.

Get started by making the bechamel sauce. Melt the butter and once it has stopped bubbling add in the flour. Whisk it together quickly and thorougly and reduce the heat to very low. Toast the flour/butter mixture slightly, then slowly drizzle in the milk while whisking constantly. As the milk incorporates into the flour butter mixture, it will start to create a thick sauce. Keep adding milk until it comes to the desired consistency.

Add in the nutmeg, black pepper, cayenne pepper, and salt to the bechamel and whisk together. Cook for about 10 - 12 minutes over low heat, whisking constantly, until the sauce thickens and all the flavors have combined. Remove from heat.

While the bechamel is coming together, make the radicchio mixture. Add the chopped radicchio and sliced onion to a skillet with the olive oil and sauté over medium heat for about 10 - 15 minutes, stirring occasionally, until the onion has cooked and started to caramelize slightly and the radicchio is wilted. Cooking it low and slow like this will help to bring out the sweetness of the radicchio. Season with salt and pepper to taste.

Finally, bring a pot of water to a boil and cook the ravioli according to the package directions. When it has finished cooking, add it to a bowl. Add the radicchio and red onion mixture to the bowl with the ravioli and then add in the bechamel sauce. Stir everything together - be sure to do this very gently or the ravioli will break - until the bechamel, radicchio, and red onion are evenly distributed amongst the ravioli.

Pour the ravioli and radicchio mixture onto a baking dish and spread everything out into an even layer. Sprinkle the grated cheese across all of the ravioli. Then place the baking dish in the oven and bake for 12 - 15 minutes until the top has crispy and slightly browned.

Remove from the oven and spoon onto a plate, adding extra cheese if desired. Dig in and enjoy!





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