Begin by giving in a bowl the flour with your hands form a depression in the middle. Now the eggs and a pinch of salt coming into the trough. With your fingers or a fork, begin to flip the eggs, so the yolk and egg white mixed together. Gradually work to the edges by mixing the flour with the egg. When the mixture is slowly form you give everything on a wooden board. Moisten fingers and knead the dough. First, the dough will be a little grainy, but the longer they knead the better the result. Shape a loaf and let rest covered it with foil at least half an hour.
In the meantime we are preparing the filling.
Wash the radicchio. Then cut into strips. coincide in a pan with a little oil and garlic radicchio short. leave aside spots and cool. Bacon cut into small cubes and fry in the same pan. Aside questions and let cool. Add the radicchio and bacon to ricotta and stir everything under good. Carefully salts (bacon already contains a lot of salt and Ricotta may be slightly salted) and pepper.
Dough with a rolling pin or pasta machine to roll out. Fill and shape as in the video (untem in Rezepttip) explained.
give pasta in boiling salted water and when they come up they are ready.
In a pan, melt butter and add a few sage leaves into it. pan pasta in it and if you want you can even enhance the butter with a few walnuts.
In a separate pan fry the Italian ham and sauté the fresh radicchio.
Pasta on warmed plates wreak serve with radicchio and ham mixture and freshly grated parmesan.
Making agnolotti, beautifully explained here in the video.
Tip: The pasta you can also freeze easily. Pay only attention that the pasta is not above the other and can stick together. Or put plastic wrap between the layers.