THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Food & Travel

Radicchio and chestnut sauce for ravioli

(David Lyon for The Boston Globe)
March 24, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 4 Venetians generally use the Treviso radicchio for this sauce, but US stores usually carry California-grown heads of the grapefruit-shaped Chioggia. It is slightly more bitter but makes an acceptable substitute if tempered with a little vinegar and sugar. (If using Treviso radicchio, omit the vinegar and sugar.) Ravioli filled with duck and spinach are traditional for this dish, ... (Full article: 250 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass