Start preparing the filling by putting in a bowl ricotta, Grana Padano and a handful of black pepper, mix well and put aside.

Now start preparing the pasta: in a bowl mix the flour and the semolina, pour the eggs in the centre and whisk them by using a fork. Knead until you obtain a smooth and homogeneous dough and let it rest for a half an hour.

After this time, take the dough and start forming some sheets by using a pasta machine.

Once prepared the sheets, put the filling in the centre, close well and cut them in order to form the tortelli. Continue until you finish all the ingredients.

Boil them in abundant salty water and pour your tortelli to cook them. Once ready, drain them. In a pan melt some butter, pour the cooked tortelli and let them bring the flavour.

Now dedicate yourself to the Grana Padano fondue preparation: in a little pan pour milk, grated Grana Padano and mix well. Add the remaining Grana Padano step by step and prepare a smooth and thick cream.

Now start decorating the plate: on a dish place the Grana Padano fondue and set the tortelli above it. Then cut thin slices of white truffle and garnish with finely cut radicchio.

After cleaning the octopus, put is under running water and place it in a pot full of hot water in order to boil it for about 20 minutes with laurel leaves.

Subsequently let it cool down in its cooking water and afterwards cut it into pieces.

Then chop the onion, carrot and celery finely. In a pan sauté the mixture with a filet of olive oil and add the octopus.

Brown well everything for a couple of minutes and then add the parsley with some tomato puree.

Add some salt and chilli according to your taste.

Let the gravy cook for about 20 minutes until it becomes thick.

In the same cooking water in which you cooked the octopus previously, add some salt and cook the pasta.

Once cooked, drain it and garnish it with the previously prepared gravy and serve the dish very hot.