Ravioli stuffed with radicchio and scamorza cheese with wildflower honey and pine nuts

For the pasta: place the flour on a pastry board and knead it with the eggs and a pinch of salt until you obtain a smooth and elastic dough. Then wrap the dough in plastic wrap and place it in the refrigerator for about 30 minutes. Wash the radicchio, removing the hard base, cut it into strips and brown it in a pan with oil, salt, and pepper for a few minutes. Then place it in a bowl with the scamorza cheese cut into small pieces and 4 tablespoons of Parmesan cheese. Season with parsley and blend finely. Remove the dough from the refrigerator and roll it out thinly with a rolling pin on a floured surface. Cut the dough into discs about 6 cm in diameter with a pastry cutter or a glass. Place a teaspoon of filling in the center of each disc and moisten the edges with a brush dipped in water or with your fingers. Fold the disc in half and seal the edges by pressing with the tines of a fork.

Cook the pasta in plenty of boiling salted water for about 3 minutes. Meanwhile, melt the butter with the honey in a frying pan and season with pink pepper. Toast the pine nuts separately. Pour the pasta into the frying pan, add a few tablespoons of the cooking water, cook for 2 minutes and season with Parmesan cheese and sun-dried tomatoes.