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1
add the flour to the mixer bowl.
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2
start at low speed with a dough attachment.
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3
slowly incorporate the lightly beaten eggs.
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4
slowly incorporate the salt and the oil.
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5
mix on low speed for 8-10 minutes.
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6
remove from the mixer and rest on a dusted working surface.
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7
Cover with plastic wrap and let rest for 30-60 minutes to give the gluten the opportunity to relax. You can optionally divide it in five parts and wrap them individually to make the next step easier.
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8
put a tablespoon of EVOO and the garlic on a large saute pan on very low heat.
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9
cut the radicchio in small pieces, rinse and dry.
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10
add the radicchio to the pan and mix well with the oil.
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11
add the red wine - with or without alcohol.
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12
set on medium fire and cook with a lid, stirring occasionally for 20 minutes.
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13
make sure the liquid does not evaporate completely, have some more wine ready if needed. Substitute with small quantities of water if preferred.
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14
Walnuts: Preheat oven to 350 degrees. Arrange on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking often or cook in a skillet at medium-high heat for 3-5 minutes, stirring frequently.
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15
Beat the walnuts down to half pea size.
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16
Remove the extra cooking liquid from the radicchio (if any), remove the garlic and process in a blender or - better - with an immersion blender for more accurate texture.
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17
add the walnuts and process a bit more: the mix needs to retain texture but it also needs to be easily shaped.
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18
add salt and pepper to taste, mix well and incorporate the ricotta with a spoon.
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19
set aside, cover and refrigerate.
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20
flatten the dough on a lightly floured working surface with the help of a rolling pin, fold 1/3 of the sheet on itself from each side.
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21
repeat 3-4 times.
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22
keeping the working surface dusted, make it paper thin and cut out (with a pizza cutter) rectangles that can barely cover the moulds.
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23
work more on each individual sheet so it will fit loosely on the mould.
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24
generously dust the side of the sheet that will be touching the mould.
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25
cover with the first sheet.
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26
gently press the dough inside each part of the mould.
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27
you can now add the filling! the quantity obviously depends on what kind are you using: no matter what, too much filling is a bad idea. make it so it can be easily pressed and become flat.
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28
add a second sheet of dough to cover, gently press with your hands to make a flat surface.
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29
gently pass a rolling pin on top, increasing the the pressure when you see it's adequate to seal the ravioli.
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30
flip to release from the mould and voila! depending on the thickness of the dough, all the ravioli may result already separated or they may need to be cut.
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31
Boil the ravioli in salted water for 2-3 minutes, drain well and season with some oil and grated Parmiggiano cheese -- It was all worth the ride, enjoy.
