Tortelli di Radicchio with Brown Butter and Hazelnuts Recipe - Sunset Magazine

Ingredients

• 250 g ‘00’ flour (approximately 1 ¼ cups, plus more for kneading)
• 220 g egg yolks, whisked (roughly 12–14 eggs)
• splash of olive oil
• semolina for dusting
• 3 tbsp extra-virgin olive oil
• ½ yellow onion, diced
• kosher salt
• 1 clove garlic, chopped
• ¼ head radicchio, roughly chopped
• ½ cup ricotta
• 2 tbsp grated Parmesan
• black pepper
• 2 tbsp unsalted butter
• 2 tbsp toasted hazelnuts, roughly chopped
• 1 sprig of sage, picked
• 1 tbsp extra-virgin olive oil
• ¼ head radicchio, thinly sliced
• pinch of salt
• zest and juice of half a lemon