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Chestnut Ravioli in Mascarpone Sauce

Source: The Italian Gourmet
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Active Time:  50 Minutes
Total Time:  50 Minutes
  Serves 4
The key to the originality of this ancient Umbrian dish lies in its simple reliance on basic country ingredients.
6 oz chestnuts in their shells
6 oz ricotta cheese
Pinch of salt
Pinch of freshly grated nutmeg
Pinch of ground rosemary
3 1/4 cups all-purpose flour
4 eggs
6 oz mascarpone cheese
3 sage leaves
Chestnut Ravioli in Mascarpone Sauce Recipe at
Make a cut in the shells of the chestnuts with a sharp knife and cook them in water for 45 minutes. Drain and remove the shell and internal skin.

In a blender or food processor combine the chestnuts, ricotta, salt, nutmeg and rosemary. Blend until smooth.

Make the pasta dough with the flour and eggs. Roll it out and cut into 4 in wide strips and place 1/2 teaspoon of the filling at 2 in intervals along one side of each strip, folding each strip lengthwise back over the filling, pressing well around the filling. Cut the ravioli with a ravioli wheel or fluted pastry wheel. Cook them in plenty of boiling salted water for 5 to 7 minutes, until they rise to the surface, then drain.

Meanwhile, make the sauce: Put the mascarpone in the top of a double boiler with the sage leaves and beat with a wooden spoon until it becomes a fairly liquid cream. Serve the ravioli with the mascarpone sauce.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 738
Fat. Total: 30g
Fiber: 7g
Carbohydrates, Total: 91g
Sodium: 178mg
% Cal. from Fat: 37%
Cholesterol: 280mg
Protein: 25g
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