Radicchio Strudel With Fontina Cheese

Ingredients

• 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
• 1 cup fresh whole-milk ricotta cheese, well-drained, squeezed dry in towel
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 1 9- to 10-ounce head of radicchio, quartered, cored, thinly sliced
• 2 cups (packed) coarsely grated Fontina cheese, divided
• 1 large egg, beaten to blend (for glaze)
• Fresh thyme sprigs
• Radicchio leaves (optional)

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