Chestnut ravioli
Instructions
Prepare the dough sifting chestnut flour and white flour add 5 eggs, one for each 100 g of flour and knead until dough is smooth and elastic.
Leave aside the dough and meanwhile prepare the filling for ravioli.
Boil the chestnuts in a pot with salt until they are soft.
Once cooked, Peel and remove the skin and pass through with potato masher or a fork.
Add the ricotta cheese and parmesan and the pecorino cheese and an egg salt and pepper to taste and mix until mixture is well blended.
Prepare ravioli by spreading the dough into a thin sheet, distributed over a regular filling piles and folded in a wallet and pressing around the piles close the ravioli which are then clipped.
Boil a pot of water, meanwhile, prepare the seasoning in a saucepan put the knob of butter cream and thyme and saute for a few minutes.
When the water boils add salt and throw the ravioli which when cooked will be topped with the cream previously prepared.
Ingredients and dosing for 4 persons
- 250 g of chestnut flour
- 250 g of type 00 white flour
- 6 eggs
- 800 g of chestnuts
- 6 tablespoons of grana
- 3 tablespoons of cheese
- 2 bottles of cooking cream
- Thyme
- 1 walnut butter
- Salt
- Pepper
- 300 g of ricotta