Raviolis with chicory and Balsamic Vinegar of Modena

Raviolis with chicory and Balsamic Vinegar of Modena 2018-08-31T12:48:18+00:00

Project Description

Ingredients (for 4 people):

  • 100 g (3.52 oz- 0.22 lb) of durum-wheat semolina
  • 150 g(5.28 oz- 0.33 lb) of 00 wheat flour
  • 3 eggs
  • 100 g(3.52 oz- 0.22 lb) of butter
  • 150 g (5.28 oz- 0.33 lb) of red chicory like Trevigiano
  • 1 shallot
  • 3 little pieces of butter
  • 1 glass of dry white wine
  • 2 spoons of béchamel
  • 100 g (3.52 oz- 0.22 lb) of grated seasoned Parmesan cheese
  • salt
  • pepper
  • 3 spoons of Balsamic Vinegar of Modena


  • Mince shallot and let it brown in a pan with 3 little pieces of butter. Wash, clean and cut chicory to strips and put it into the pan. Let them cook adding white wine and evaporating alcohol.
  • After cooking, put the mixture in a pot and mix up with béchamel and Balsamic Vinegar of Modena. Salt and pepper.
  • Prepare a dough with semolina, flour, eggs and 100 g of butter. Roll it out quite thin and form raviolis with a glass or a stamp. Fill them using a spoon of the filling and close them soldering their edges.
  • Boil raviolis in abundant salt water. When they come to the surface, cooking time has expired.
  • Strain off water from them and season with butter and Parmesan cheese.
  • Let them roast quickly in warm oven. Serve warm with some Balsamic Vinegar of Modena drops on top of them.
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