flour 300 g
Treviso radish 450 g
ricotta cheese 350 g
grated Parmigiano Reggiano 150 g
Balsamic Vinegar of Modena Ponti 2 table spoons
salt and pepper
Clean 350 g of radish, slice it thinly and brown it for 3 minutes in a small pan; let it cool down. Sieve the flour on a pastry board and make a well in the centre, place the radish in it, 2 eggs, the table spoons of water and knead the ingredients until the dough is homogenous and has a smooth feel. Let it stand. Place the ricotta cheese in a bowl and mix it with one egg, 100 g Parmesan, salt and pepper. Roll half of the dough until you get some thin sheets of pastry, lay the filling in small heaps, evenly spaced, fold the sheet and press with your fingers all around the filling and cut the ravioli with a cutter. Chop and sauté the onions until soft with 5 table spoons of oil, add the remaining sliced radish, salt and pepper and cook for 3 minutes. Cook ravioli in boiling water, add the radish sauce, sprinkle some Balsamic Vinegar of Modena Ponti and Parmesan over it and serve.