Radicchio and Gorgonzola Tortelloni with Butter and Walnuts #SundaySupper

Tortelloni

• 28 squares of 10 cm – 4 inches made with 2 eggs and 200 gms – 7 oz. flour

Filling

• 1 radicchio shredded
• 1 tbsp onion chopped
• 1 tbsp extra virgin olive oil
• salt to taste
• 180 gms – 6 1/3 oz. sweet Gorgonzola
• 8 tbsp parmigiano reggiano finely grated

Walnut Butter Sauce

• 80 gms – 2.8 oz. Butter
• 4 tbsp walnuts chopped