Ravioli with Radicchio and Sage
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 439
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 50
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 74
- Sodium
- 587
- Total: 40 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 25 min
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
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.