Ravioli with grilled red chicory on Taleggio cheese fondue

Recipe ingredients:

Egg pasta
300 g of wheat flour type 00
2 eggs
3 egg yolks

Taleggio fondue d.o.p.
200 g of Taleggio d.o.p. Cheese
1 dl of whole milk

Stuffing
300 g of Red radicchio of Treviso i.g.p.
Extra virgin olive oil to taste
Salt to taste
Pepper to taste

Preparation:

Egg pasta
Mix flour, egg yolks and eggs until dough is smooth and homogeneous, then wrap in a film and store in refrigerator.

Taleggio fondue d.o.p.
Melt in a bowl at water bath milk and chopped Taleggio to get a cream rather dense.

Stuffing
Clean the Radicchio of Treviso, cut it in half leaving the stem and cook on the grill, then mince and season with olive oil, salt and pepper.

Make the ravioli
Roll out the pasta dough until 1 mm thick, put any small amount of stuffing, then overlap another sheet, make it stick, cut ravioli triangular edge, seal them and cook in salted water.

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