Recipe

Ravioli with ricotta and chestnuts with porcini cream

Ingredients for the pasta

400 g of flour

4 eggs

1 tablespoon olive oil

1 level teaspoon of salt

For the stuffing

150 g. boiled chestnuts

250 g. ricotta cheese

80 g parmesan

1 eggs

1 pinch of salt

freshly ground pepper

1 pinch of red pepper

For the cream

250 g cooking cream

80 g butter

1 or 2 fresh porcini mushrooms,

alternatively use dried or frozen ones

1 pinch of salt

a glass of white wine

2 cups of vegetable broth

freshly ground pepper

freshly grated nutmeg

To garnish

boiled chestnuts

chervil for garnish

Preparation

Work the flour with the eggs, the oil and the salt, let it rest for 30 minutes, covering it with a cloth. Meanwhile, prepare the filling, put the chestnuts in a mixer and reduce them to a puree. In a bowl, add the chestnuts, ricotta, salt, pepper, egg, chilli and Parmesan and mix well. Cut the dough into pieces, about 7 or 8 and proceed with the creation of the sheet of about 30 cm in length. Create squares from the dough sheets and place piles of filling on top, take a corner of the dough and fold it to form a triangle. Press well around the filling with your fingers. Clean and cut the porcini mushrooms, put them in a pan with a little butter and brown them a little, add the glass of white wine and the vegetable broth, let it evaporate. Add the cream, nutmeg and pepper to the porcini mushrooms and let them thicken. Cook the ravioli in plenty of water and salt for about 3-4 minutes, put them immediately on the plates, cover with 3-4 tablespoons of the porcini sauce, sprinkle with pepper, garnish with chestnuts and chervil and serve immediately.

The photo depicts a possible way of presentation.