Ravioli with Radicchio and Sausage, the Recipe | The recipes of AIA
An ideal first course for autumn days: here are the ravioli with radicchio and sausage.
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Ingredients
- 4 Fresh Large Gold Nature AIA eggs
- 400 g of 00 flour
- 200 g of AIA Paesana Luganega
- 1/2 radicchio
- 1/2 glass of white wine
- 2 tablespoons of cow's ricotta
- 120 g of butter
- 4 sage leaves
- Grated Parmigiano Reggiano
- Extra virgin olive oil
- Salt
- Pepper
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