Ingredients for 6:
For the egg pasta:
500g of flour type "00"
4 egg yolks
For the filling:
500g of fresh ricotta cheese
400g of "radicchio rosso" (Red chicory)slowly stir-fried with butter
salt and pepper
Parmesan cheese (grated)
Balsamic Vinegar of Modena serie 10 Leonardi
Flatten the pasta dough and cut triangles of 7x7 cm, put a little amount of filling and close with another triangle on top, pressing on the edges.
Cook in boiling water, previously salted.
Stir the triangles in a pan with butter, then serve in a warm plate and add the shaved Parmesan cheese.
Finish with some drops of Leonardi aged Balsamic Vinegar of modena, or a DOP Traditional Balsamic Vinegar of Modena 12 years.
Thanks to Barbara and Claudio from Ristorante IL Calcagnino www.ilcalcagnino.it
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