Red Radicchio Pasta Rings

Preparation:

Preparation: Prepare the dough for the rings by working vigorously and for a long time the flour with the eggs, the Parmesan cheese, a pinch of salt and 6 spoonfuls of water. Roll out the dough into a 1 millimeter thick sheet, let it dry for half an hour, then cut it into squares of 4 centimeters per side. Join two points of a handkerchief square then, rolling the dough on your finger, join the other two points, forming a ring. Prepare the rings until you run out of pasta squares. For the sauce, cut the radicchio into strips and stew it with the chopped onion, oil, half the butter, bay leaf, strips of ham, wine and a pinch of salt. After about 25 minutes of cooking, add half of the cream; keep on the fire for another 5 minutes then switch off. Boil the rings al dente, drain them, transfer them to the saucepan with the hot sauce, add the remaining cream, the Parmesan cheese and the remaining butter; turn the pasta quickly to make it flavour, then serve.