Chestnut ravioli are delicious stuffed pasta characterized by a soft sheet made with chestnut flour and white flour. The filling is made of chestnuts, Grana cheese, Pecorino cheese, cream, thyme, and pepper. They are served with a melted butter sauce flavored with thyme and garnished with grated Grana cheese. A true delight for the palate!
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Prepare the dough by sifting the chestnut flour and white flour, add 5 eggs, one for every 100 g of flour, and knead until you obtain a smooth and elastic dough
Set the dough aside and, meanwhile, prepare the ravioli filling
Boil the chestnuts in a pot with salt until they are soft
Once cooked, peel them, remove the skin, and mash them with a potato masher or a fork
Add the ricotta, Grana cheese, Pecorino cheese, one egg, salt and pepper to taste, and knead until you obtain a well-blended mixture
Prepare the ravioli by rolling out the dough into a thin sheet, place regular mounds of filling on top, fold it over like a wallet, and pressing around the mounds, seal the ravioli, which will then need to be cut out
Bring a pot of water to the boil; meanwhile prepare the seasoning by placing the knob of butter, the cream, and the thyme in a pot and sauté for a few minutes
When the water boils, salt it and add the ravioli, which once cooked should be dressed with the previously prepared cream
Rolling Pin
Ravioli Mold
Store in the refrigerator for up to 2 days
Chestnut ravioli are a typical dish of autumn cuisine
Italia
| Energy (kcal) | 226.4 |
| Carbohydrates (g) | 30.74 |
| of which Sugars (g) | 7.88 |
| Fat (g) | 8.96 |
| of which Saturates (g) | 4.86 |
| Protein (g) | 6.03 |
| Fiber (g) | 3.17 |
| Sale (g) | 0.1 |
