Gluten-Free Ravioli with Ricotta Filling

Preparation

On a wooden work surface, create a well with the flour.

Break the eggs into a bowl and beat them using a whisk or fork.

Pour the eggs into the center of the flour well, add the olive oil, water, and salt to taste.

Using a fork, gradually mix the flour with the eggs. Once the mixture becomes workable, knead it with your hands until the dough is homogeneous and compact.

Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes to make it softer and more elastic.

Divide the dough into four portions and, with a rolling pin, roll out sheets about 3 mm thick.

Filling Preparation:

Wash the radicchio in plenty of fresh water, cut it into wedges, and boil in salted water.

Drain the radicchio and blend it with a drizzle of olive oil. Incorporate this mixture into the ricotta.

Cut 16 pasta discs, about 15 cm in diameter, and place the ricotta mixture in the center of half of them, leaving a small hole in the middle.

Break the chicken eggs and separate the yolks from the whites. Place the yolks in the center of the prepared discs.

Close the ravioli by placing the remaining discs over the filled ones, making sure the filling does not escape. Seal the edges with a fork.

Cooking:

Heat a drizzle of oil in a pan and cook the ravioli for a few minutes, being careful not to break them. Add more oil if necessary and season with salt to taste.

Serve two ravioli per portion, garnish with Parmesan, decorate as desired, and serve.