Chestnut ravioli are delicious stuffed pasta characterized by a soft dough 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 white flour, add 5 eggs, one for every 100 g of flour, and knead until you get a smooth and elastic dough
Set the dough aside and in the meantime prepare the ravioli filling
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 the ricotta, grana cheese, pecorino cheese, and an egg, salt and pepper to taste, and knead until you get a well-mixed filling
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
Boil a pot of water, in the meantime prepare the sauce by putting a knob of butter, cream, and thyme in a pot and sauté for a few minutes
When the water boils, salt it and add the ravioli, which when cooked will be dressed with the cream prepared earlier
Rolling Pin
Ravioli Cutter
Store in the refrigerator for up to 2 days
Chestnut ravioli are a typical dish of autumn cuisine
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 |
