Tortelloni Filled with Radicchio

Name: Tortelloni Filled with Radicchio (Tortelloni di Radicchio)
Total time: 1 h 45 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: Egg Pasta of Emilia Romagna, made with 2 eggs and 1½ cups flour; 1½ ounces pancetta, thinly sliced; 2 tablespoons butter; Freshly ground black pepper; Salt; 12 ounces radicchio; ½ medium yellow onion; ½ recipe Simple Butter and Tomato Sauce; 1 large egg yolk; ¾ cup whole-milk ricotta; ¾ cup heavy cream; ¾ cup freshly grated Parmigiano-Reggiano

Tortelloni di Radicchio

Preparation info

Serves
4
as a main course

Difficulty
Medium
Ready in
1 hr 45

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Ingredients

½ recipe Simple Butter and Tomato Sauce
½ medium yellow onion
2 tablespoons

Europe
Italy
Main course
Mediterranean
Pasta

Method

Make the tomato sauce.
Peel and finely chop the onion. Put it with the butter in a 10-inch skillet and place over medium-high heat. Sauté, stirring occasionally, until the onion turns a rich golden color, about 5 minutes.
While the onion is sautéing, chop the