Filling: 1 radicchio, shredded 1 tbsp onion, chopped 1 tbsp extra virgin olive oil Salt to taste 180 gms – 6⅓ oz. sweet Gorgonzola Walnut Butter Sauce 80 gms – 2.8 oz. Butter 4 tbsp walnuts, chopped 8 tbsp Parmigiano Reggiano, finely grated Instructions Filling Sauté the onion in the extra virgin olive oil for a minute. Add the shredded radicchio and mix well. Season with salt to taste, mix and cook, covered, until tender and until the liquid has evaporated. Let it cool down. Mash the gorgonzola with a fork in a bowl. When cold, add the cooked radicchio to the gorgonzola and mix well until combined and creamy. Add the finely grated Parmigiano Reggiano, mix and adjust the seasoning if required. Keep aside. Stuff the tortellini! Cook and enjoy!