Mushroom Ravioli with Grana Padano PDO and Italian Chicory Mushroom Ravioli

Ingredients

1. Strong flour (or durum semolina flour): 300 g
2. Eggs: 3
3. Grana Padano PDO Riserva: 200 g
4. Mushrooms: 500 g
5. Garlic: 1 clove
6. Radicchio (Italian chicory): 1 head
7. Spring onion: 1 stalk
8. Extra virgin olive oil: 100 ml
9. Salt: to taste

Instructions

1. In a bowl, mix the flour and salt, then create a well in the center.
2. Gradually add the egg mixture (eggs, water, and extra virgin olive oil) into the well, stirring and kneading until the dough becomes smooth. This process should take around 10-12 minutes.
3. Shape the dough into a ball, wrap it in plastic wrap, and let it rest in a cool place for 2 hours.
4. For the filling, finely chop the mushrooms and sauté them in a pan with extra virgin olive oil and garlic until fragrant. Season with salt and pepper. Then, blend the sautéed mushrooms with grated Grana Padano PDO Riserva to create a puree.
5. Divide the dough into two portions. Roll each portion out thinly, then cut it into long strips of the desired size. Place small spoonfuls of the mushroom mixture along the strips.
6. Place another strip of pasta on top and seal the edges, making sure no air pockets remain. Cut the pasta into squares, and cook the ravioli in boiling water for 2-4 minutes.
7. In a pan, heat extra virgin olive oil over low heat and sauté sliced radicchio (Italian chicory) until it softens. Add the cooked ravioli and toss them gently to combine.
8. Serve the ravioli in plates, topping with more grated Grana Padano PDO Riserva and freshly cracked black pepper if desired.