Brown ina a pan 50 g of butter, ground nuts and 2 sliced shallots. Add 200 g of red radicchio cut into thin strips and cook for 5 minutes.
Add salt and pepper, add 2 tablespoons of Balsamic Vinegar and half a teaspoon of sugar and leave on the heat for 2 minutes.
Cook in boiling salted water 600 g of Ravioli stuffed with meat, strain them, put them in the pan with the sauce, then pan-fry them for few seconds and serve.
Put in the serving dish you can season with a drizzle of Balsamic Vinegar of Modena IGP.