Artichoke and Ricotta Ravioli with Hazelnut and Radicchio dressing

I bought the Ravioli freshley made from l'Italiano -https://www.facebook.com/italianomalta, you can do them yourself  by following my recipe http://marthesefood.blogspot.com/2012/01/smoked-salmon-and-prawn-ravioli.html but as filling use 200g fresh ricotta, 1 egg, 2 tbsp pecorino cheese, 4 preserved artichokes, and some grated nutmeg.  Radicchio is the star in this recipe and with some clementine juice and hazelnut it taste divine!! 

500g fresh ravioli

1 small radicchio

2 tablespoons crushed roasted hazelnuts

Juice of 1 clementine

1 tsp honey

2 tbsp olive oil

1/4 cup white wine

Salt and Pepper

Bring a large pan of salted water to boil.  Boil ravioli for just 3 minutes drain.  Reserve 1 cup cooking liquid.  In a large frying pan heat 1 tbsp olive oil, add clementine juice, wine, honey salt and pepper.  Boil till mixture reduce by half.  Add back ravioli, cooking liquid and toss.  Add radicchio and give few more turns. Do not overcook.  Add crushed hazelnuts and serve.