Chestnut ravioli are a delicious stuffed pasta characterized by a soft dough made with chestnut flour and white flour. The filling consists of chestnuts, grated cheese, pecorino cheese, cream, thyme, and pepper. They are served with melted butter flavored with thyme and garnished with grated cheese. A true delight for the palate!
Prepare the dough by sieving the chestnut flour and white flour, add 5 eggs for every 100 g of flour and knead until obtaining a smooth and elastic dough
Set the dough aside and in the meantime prepare the filling for the ravioli
Boil the chestnuts in a pot with salt until they are soft
Once cooked, peel them and remove the skin, then mash them with a potato masher or a fork
Add ricotta, grated cheese, pecorino, and an egg, salt and pepper to taste, and mix until you obtain a well-combined mixture
Prepare the ravioli by rolling out the dough into a thin sheet, distribute regular mounds of filling on top, fold like a wallet and press around the mounds to seal the ravioli, which will then be cut out
Boil a pot of water while preparing the sauce in another pot by adding the knob of butter, cream, and thyme and sauté for a few minutes
When the water boils, salt it and add the ravioli that, once cooked, will be served with the previously prepared cream
Rolling Pin
Ravioli Cutter
Store in the refrigerator for a maximum of 2 days
Chestnut ravioli are a typical dish of autumn cuisine
Italy
| 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 |
