Chestnut Ravioli in Mascarpone Sauce
- Active Time 50m
- Total Time 50m
The key to the originality of this ancient Umbrian dish lies in its simple reliance on basic country ingredients.
- 6 ounces chestnuts in their shells
- 6 ounces ricotta cheese
- Pinch of salt
- Pinch of freshly grated nutmeg
- Pinch of ground rosemary
- 3 1/4 cups all-purpose flour
- 4 eggs
- 6 ounces mascarpone cheese
- 3 sage leaves
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 inch wide strips. Place 1/2 teaspoon of the filling at 2 inch 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.
nutrition information per serving
738 calories; 30g total fat; 280mg cholesterol; 178mg sodium; 91g carbohydrates; 7g fiber; 25g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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