Red radicchio ravioli with prawns and lard on a pumpkin cream

  • Preparation:
  • Difficulty: Media
Red radicchio ravioli with prawns and lard on a pumpkin cream


For 6 people:

  • 200 g of flour
  • 2 eggs
  • 160 g of radicchio rosso cu tinto thin stripes
  • 160 g of ricotta
  • 30 g of Praga ham
  • 30 g of grana
  • 20 g of minced shallot
  • salt and pepper
  • extra virgin olive oil
  • 18 shrimp tails
  • 18 slices of Castellucchio lard
  • 300 g of pumpkin
  • vegetable broth
  • grated grana

Work out the flour with the eggs until you obtain a smooth and elastic dough, cover with a bowl and put aside for 30 minutes.
In pan, cook over low flame some oil with the shallot, add the radicchio and cook at high flame for a couple of minutes, finally add the diced Parma ham. In a bowl, mix the ricotta and the grana, add the radicchio and adjust with salt and pepper.
Use a rolling pin to make the dough thin and obtain the ravioli with the radicchio stuffing.
Cut the pumpkin into small pieces and cook it in a pot with some broth, then put salt, pepper and whisk; in case it is too thick add some hot broth. Wrap the lard around the shrimp tails and arrange them in an oven plate covered with baking paper, and cook at 180° for 2 minutes.
Boil the ravioli. Arrange some pumpkin cream on the bottom of the single dishes and then alternate the ravioli and shrimp tails, and serve.

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