It may look like the radicchio owns this dish, but the sweet onions, sage, butter and cheese mellow its rough edges. And though we call for over a pound, it cooks very quickly, in 2 batches. If you have some funky taleggio cheese on hand, toss a few small chunks into each bowl of ravioli.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 5 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 heads radicchio (about 9 ounces each), cored and cut into 1-inch pieces
- Freshly ground black pepper
- 12 ounces cheese ravioli
- 2 tablespoons fresh sage leaves, chopped
Instructions
- Bring a large, wide pot of salted water to a boil.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onions, sprinkle with salt and cook, stirring occasionally, until tender, about 4 minutes. Increase the heat to medium-high, add half the radicchio, sprinkle with salt and pepper and cook, stirring and turning, until tender, about 5 minutes. Transfer everything to a medium bowl.
- Melt 2 tablespoons of the remaining butter in the skillet; add the remaining radicchio, sprinkle with salt and pepper and cook, stirring and turning, until tender, about 5 minutes. Return the first batch of vegetables to the skillet, stir to combine, remove from the heat and cover to keep warm.
- While cooking the radicchio, add the ravioli to the pasta water, stir well and cook until just tender, about 6 minutes. Reserve 1/3 cup of the pasta water, then strain the ravioli in a colander.
- Melt the remaining 1 tablespoon butter in the pasta pot over low heat. Add the sage and cook, stirring, about 1 minute. Add the ravioli and toss to coat with sage butter. Add the vegetables and stir well. Add 3 tablespoons of the reserved pasta water and toss to coat. The ravioli should be nicely slicked; if it seems dry, add the remaining water a tablespoon at a time. Season with salt and pepper. Divide the ravioli among four warm bowls and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 439 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 74 mg |
| Sodium | 587 mg |
| Serving Size | 1 of 4 servings |
| Calories | 439 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 74 mg |
| Sodium | 587 mg |