Try this Chestnut-Ricotta Ravoli recipe, or contribute your own.
Suggest a better descriptionSource: https://www.notanothercookingshow.tv/post/chestnut
1. Measure the flour and the eggs and beat the eggs to combine. Then sift some flour onto the board and create a deep well out of the flour with high walls and pour in the beaten egg.
2. Using a fork to gently pull flour from the wall of flour a little bit at a time, carefully working it into the egg until the egg starts to resemble pancake batter. The egg will now be stable enough to start to fold in the flour with a bench scraper until a dough ball forms.
3. Kneed for 5 min
4. let rest at room temperature for 15 min in plastic wrap.
5. Kneed for 3 to 5 min.
6. let rest at room temperature for 15 min in plastic wrap.
7. Kneed for 3 to 5 min.
8. let rest at room temperature for 15 min in plastic wrap.
9. Let rest in fridge overnight.
11. While dough is resting make the chestnut-ricotta filling.
12. Pre-heat oven to 450. Make large crosses on bottom of chestnuts. Add chestnuts and water to a pot. Bring chestnuts to a boil and let simmer for about 20 or so minutes, until can put paring knife through cent of chestnut without much resistance.
13. Drain chestnuts and put onto sheet pan. And put into 450 degree oven for 20 minutes.
14. Let chestnuts cool enough so you can handle them. Then remove outer shell for chestnut and put into food processer. Pulse food processer until chestnuts are finally chopped. Add 1/2 cup of cream or milk and blend. Then add ricotta, cinnamon, Parmesan and salt and black pepper to taste. Add to medium plastic bag and put in fridge overnight (not needed but makes it easier to make dough and filling at the same time and have it ready to go for the next day).
10. Let dough get to room temperature, then cut into 2 equal pieces, and run through pasta machine until have reached a thickness of 7.
11. Cut corner of bag with filling and pipe onto flattened pasta dough. Cut into squares and press the two pasta sheets tougher (while getting all the air out). Flash freeze for 20 minutes and put into freezer bags for later use or cook immediately.
12. While bringing water to simmer, add butter to a pan and bring to a golden brown. Then turn off heat and let rest for a few minutes. While butter is resting add pasta to simmering water, let cook for about 3 minutes. While pasta is cooking. Add fresh lemon juice to butter, and then a few tablespoons of the pasta water. Turn back on heat of butter sauce. Once pasta is ready add pasta to butter sauce and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (695g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 823 | ||
Calories from Fat: 726 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.7g | 108 % | |
Saturated Fat 50.5g | 253 % | |
Monounsaturated Fat 22g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 236.4mg | 73 % | |
Sodium 986.9mg | 34 % | |
Potassium 246.5mg | 6 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 8.4g | ||
Protein 19.3g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 823
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