Potato and Radicchio Ravioli with Cheese Fondue

Method

1. Prepare the fresh pasta: on a work surface, create a mound with the flour and make a well. Beat the eggs with a pinch of salt and pour them into the well. Gradually incorporate the flour using a fork, then knead with your hands. Cover the dough with plastic wrap and let it rest in the refrigerator.
2. Prepare the radicchio: cut the long radicchio into small pieces for the filling; keep the tops of the tardivo radicchio for plating. Reserve the white stems for another use (e.g., risotto). In a pan, sauté the long radicchio with a drizzle of oil; transfer to a bowl.
3. In the same pan, briefly sauté the tardivo tops with a pinch of salt; set aside.
4. Make the filling: add the boiled potatoes (already cooked) to the bowl with the radicchio. Season with salt and mix well.
5. Roll out the pasta: take half of the dough and roll it through a pasta machine. First flatten with your hands, fold a few times, then roll to the thinnest setting. Cut the sheet in half.
6. Fill the ravioli: place small mounds of filling on one half of the pasta, leaving space between them. Spray with a little water to help seal. Cover with the other half and press firmly to remove air. Cut individual ravioli with a serrated wheel.
7. Make the fonduta: in a small saucepan, heat the cream and grated fossa cheese until melted and smooth. Remove from heat.
8. Cook the ravioli in boiling salted water. Drain and transfer to the pan with the sautéed tardivo radicchio. Add a splash of pasta water and a drizzle of oil; toss gently.
9. Plate: spread the fonduta on the bottom of a plate. Arrange the ravioli on top. Garnish with the sautéed tardivo radicchio and fresh marjoram.