I had some left-over gorgonzola and had bought some witlof (chicory, belgian endive) and decided to try something new: ravioli with a filling of gorgonzola and witlof. It turned out great and is definitely a keeper! The Italian version of witlof is radicchio and red instead of white, but they are related to each other and the taste is very similar.

The wine pairing with the 2009 Orsolani Erbaluce di Caluso La Rustìa was also excellent: this dish needs a dry white wine with a light bitter tone (preferably mineral like this erbaluce di caluso) to go with the witlof (not too bitter because then the bitterness of the witlof would be accentuated too much) and some freshness, roundess and fruitiness to go with the gorgonzola.

Ingredients

For 2 large servings:

1 egg

100 grams flour for pasta

60 grams (2 oz) gorgonzola piccante

240 grams (1/2 pound) witlof (belgian endive) or radicchio

60 grams (2 oz) ricotta

parmigiano reggiano to taste

salt and freshly ground white pepper

4-6 fresh leaves of sage

80 grams butter (2/3 stick)

Preparation

Prepare the pasta dough and let it rest in the fridge.

Clean and chop the witlof and let is sweat in a frying pan in 20 grams of butter over medium-low heat with the lid on.

Meanwhile, process the gorgonzola, ricotta and a handful of grated parmigiano reggiano with some freshly ground white pepper until smooth.

(Note that in the picture I’ve also added an egg to the filling, but after tasting the final result I believe it will be better without the egg.)

As you can see it should be smooth.

Drain the witlof in a sieve or colander and put into a bowl.

Add the cheese mixture to the witlof and mix with a spoon. Taste and add salt and/or freshly ground white pepper if needed and remember that the stuffing of ravioli always needs to be well-seasoned. Let the filling cool off completely (in the fridge).

Make ravioli according to my instructions.

Bring a large pot of salted water to a boil.

A classic sauce for ravioli is ‘burro e salvia’, butter and sage. It also works great for this one.

Chop the fresh sage, melt the remaining 60 grams of butter in a saucepan and add the chopped sage. Stir the sage in the hot butter for a minute or so.

Cook the ravioli for a few minutes, drain and serve with the butter-and-sage and some freshly grated parmigiano reggiano on warm plates.