Ravioli with Radicchio and Sage

Name: Ravioli with Radicchio and Sage
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
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

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Level: Easy
Total: 40 min

Prep: 5 min
Inactive: 10 min
Cook: 25 min

Yield: 4 servings

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

Ingredients

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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

Directions

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.