Chestnut Ravioli

Preparation

1. STEP 1 OF 8

   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 get a smooth and elastic dough

2. STEP 2 OF 8

   Set the dough aside and in the meantime prepare the ravioli filling

3. STEP 3 OF 8

   Boil the chestnuts in a pot with salt until they are soft

4. STEP 4 OF 8

   Once cooked, peel them and remove the skin, then mash them with a potato masher or a fork

5. STEP 5 OF 8

   Add the ricotta, grana cheese, pecorino cheese, and an egg, salt and pepper to taste, and knead until you get a well-mixed filling

6. STEP 6 OF 8

   Prepare the ravioli by rolling out the dough into a thin sheet, distribute the filling in regular mounds, fold over like a wallet, and press around the mounds to seal the ravioli, which will then be cut out

7. STEP 7 OF 8

   Boil a pot of water, in the meantime prepare the sauce by putting the butter, cream, and thyme in a pan and sauté for a few minutes

8. STEP 8 OF 8

   When the water boils, salt it and add the ravioli, which when cooked, should be dressed with the cream prepared earlier

Suggestions

• Rolling Pin

• Ravioli Cutter

General Information

Analysis

Macronutrients (100 gr)