Radicchio Rolls With Ricotta and Walnuts

• 10 to 12 radicchio leaves
• 23 cup fresh ricotta cheese
• 24 walnut halves (12 walnuts, shelled), chopped
• 1 egg yolk
• 13 cup freshly grated Parmesan (1 1/2 ounces)
• Salt
• freshly ground pepper
• 1 tablespoon extra virgin olive oil

1. Preheat the oven to 350 degrees.
2. Oil or butter a two-quart gratin or baking dish.
3. Bring a medium pot of water to a boil.
4. Fill a bowl with ice water.
5. When the water comes to a boil, salt generously and add the radicchio leaves.
6. Blanch for two minutes, then transfer to the ice water.
7. Drain and dry on paper towels.
8. Blend together the ricotta, the egg yolk, and 1/4 cup of the Parmesan.
9. Stir in the chopped walnuts.
10. Season with salt and pepper.
11. Place a heaped tablespoon on a radicchio leaf, tuck the sides of the leaves in over the filling and roll up the leaf.
12. Divide the mixture among the remaining radicchio leaves, and roll them up.
13. Place in the baking dish, seam side down.
14. Drizzle the olive oil over the top.
15. Bake 20 minutes.
16. Remove from the oven, sprinkle with the remaining Parmesan and serve.

radicchio, fresh ricotta cheese, walnut, egg yolk, parmesan, salt, freshly ground pepper, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1012813 (may not work)