Chestnut ravioli are a 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 melted butter flavored with thyme and garnished with grated Grana cheese. A true delight for the palate!
Prepare the dough by sifting the chestnut flour and the 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 become soft
Once cooked, peel them, remove the inner skin, and mash them with a potato ricer or a fork
Add the ricotta, the Grana cheese and the Pecorino cheese, and one egg, salt and pepper to taste; mix until you obtain a well combined mixture
Prepare the ravioli by rolling the dough into a thin sheet, place regular small mounds of filling on it, fold it like a wallet and press around the mounds to seal the ravioli, then cut them out
Bring a pot of water to a boil; meanwhile prepare the sauce in a pan by adding the knob of butter, the cream and the thyme, and sauté for a few minutes
When the water boils, salt it and add the ravioli; once cooked, dress them with the cream sauce prepared earlier
Rolling pin
Ravioli mold
Store in the refrigerator for up to 2 days
Chestnut ravioli are a typical autumn dish
Italia
| Energy (kcal) | 218.33 |
| Carbohydrates (g) | 30.08 |
| of which Sugars (g) | 7.32 |
| Fat (g) | 7.7 |
| of which Saturates (g) | 3.87 |
| Protein (g) | 7.49 |
| Fiber (g) | 3.16 |
| Sale (g) | 0.12 |
