Ravioli with Radicchio and Sage

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.]

Total Time:
40 min
5 min
10 min
25 min

4 servings

  • 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
  • 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.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Winter Produce Guide