Whole Wheat Radicchio Ravioli
[Vegan]

To Make the Pasta:

To Make the Filling: 

1. Cut leek and radicchio to julienne. Put the leek in the pan with the extra virgin olive oil, a little water and a pinch of salt and let it cook slowly until it becomes transparent, then add the radicchio. Raise the flame and blast for a few minutes, fading with the mirin. Turn off and let it cool.
2. Put the tofu in a food processor and reduce it to not too smooth cream, then mix it with the radicchio. Season with the tamari, nutmeg, pepper, and chopped orange peel.

1. Make circles out of dough, place the filling leaving the edge free, and close at half-moon making sure to let the air out around the filling to prevent ravioli from breaking during cooking.
2. If the pasta is struggling to seal, slightly wet the edge.
3. Once the ravioli are closed, squeeze the edge with the fork prongs.
4. Cover the ravioli with a cloth until cooked to prevent them from drying out and sprinkle with rice flour.
5. Dive the ravioli in plenty of boiling salted water a few at a time to prevent them from sticking together and cook them over a gentle heat, stirring when it starts boiling again.
6. Drain and pass them in a pan with extra virgin olive oil to polish them.
7. Serve with coarsely chopped pistachios, turmeric, a little cinnamon powder, chopped parsley, organic orange peel, and if desired hot pepper oil or freshly ground pepper. Eat immediately.