Chestnut Ravioli

Chestnut ravioli are a rich and flavorful autumn dish. Here is a recipe to prepare them with an Italian twist.

Ingredients

• For the ravioli dough:

  • 300 g of type 00 flour
  • 3 eggs
  • A pinch of salt

• For the filling:

  • 200 g of cooked and peeled chestnuts
  • 50 g of ricotta
  • Salt and pepper to taste
  • Nutmeg as desired

• To dress:

  • Butter as needed
  • Sage leaves
  • Grated Parmesan cheese for serving

Preparation

1. Start with the ravioli dough: mix the flour with the eggs and salt until you get a homogeneous mixture. Knead the dough for a few minutes, then cover it with a cloth and let it rest for about 30 minutes.

2. In the meantime, prepare the chestnut filling: blend the cooked chestnuts until you get a cream. Add the ricotta, season with salt, pepper, and nutmeg, and mix well to obtain a homogeneous filling.

3. Roll out the ravioli dough with a rolling pin or pasta machine, until you get a thin sheet. With a pastry cutter or a glass, cut circles out of the dough.

4. Place a teaspoon of filling in the center of each dough circle, then fold in half, sealing the edges well to form the ravioli. Make sure to eliminate the air around the filling and to seal the edges tightly.

5. Bring a pot of salted water to a boil and cook the ravioli for about 4-5 minutes or until they float to the surface.

6. While the ravioli are cooking, melt some butter in a pan and add the sage to flavor it.

7. Drain the ravioli with a slotted spoon and transfer them to the pan with the butter and sage. Sauté them briefly to flavor.

8. Serve the chestnut ravioli hot with a sprinkle of grated Parmesan cheese.

Did you know?

Chestnut ravioli are an interesting way to enjoy the flavor of chestnuts in an unconventional form. They are typical of Italian cuisine, especially in mountain regions where chestnuts are a very common autumn fruit.