Chestnut Ravioli with Potatoes and Ricotta. This is the main dish I decided to prepare this year for Christmas, so I went to Arbanella, my trusted organic store to get top-quality ingredients. Since I’m considering sustainability even during the holidays, I’m organizing a simple and delicious menu that allows me to completely recycle leftovers for lunch on the 26th. I’ll choose as much as possible local ingredients, perhaps serving slightly smaller portions and fewer courses. My chestnut ravioli with goat ricotta and potatoes are flavored with thyme and rosemary and topped with walnut sauce from the Ligurian Riviera, but they would also be delicious with the addition of smoked bacon in the filling and topped with a vegetarian sauce.
If you want to delve deeper into the concept of sustainability and understand the reasons that drive me to cultivate it, you can read the article Cooking for the holidays sustainably – Many anti-waste secrets.
Want to make the ravioli dough at home? Also read the Meat and Artichoke Ravioli. If you’re looking for other ideas for topping them, here are some ideas:
— Pesto with broccoli stalks – Anti-waste recipe
— Eggplant and pistachio pesto
— How to top ravioli: here’s a vegetarian ragout with asparagus, pine nuts, walnuts, and marjoram
— Artichoke stalk pâté: anti-waste recipe to avoid throwing away artichoke scraps
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 458.41 (Kcal)
- Carbohydrates 56.36 (g) of which sugars 5.88 (g)
- Proteins 16.93 (g)
- Fat 19.03 (g) of which saturated 2.70 (g)of which unsaturated 2.55 (g)
- Fibers 5.94 (g)
- Sodium 326.10 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
All my ingredients are organic and local
- 3/4 cup chestnut flour
- 1 3/4 cups all-purpose flour
- 3 eggs (organic)
- 14 oz potatoes (organic)
- 8.8 oz goat ricotta (sheep or cow ricotta will work as well)
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 tsp nutmeg
- 1 sprig rosemary (only leaves finely chopped)
- 1 sprig thyme (only leaves finely chopped)
- 1/3 cup cheese (grated)
Tools
To roll out the dough, I use the Titania Imperia pasta machine, low price and timeless efficiency. I also love its design, always the same as itself.
- 1 Pasta Machine Imperia Titania 190
- 1 Mold Tescoma ravioli
Steps
Let’s start by kneading, so while we prepare the filling, the dough can rest under a clean towel.
Mix the sifted flours in a large bowl, then add the eggs – one at a time – mixing with a fork or the dough hook of electric beaters. Next, transfer the dough to a floured board and work until you get a firm and compact dough. If the dough seems too dry, you can add a drop of water. Finally, let it rest for about half an hour.
Peel and boil the potatoes in salted water. Drain them and transfer them to a large bowl, then mash them with a fork and add a pinch of salt and a grind of pepper, a pinch of nutmeg, and two tablespoons of oil. Finally, add the goat ricotta and grated cheese. Mix carefully with the fork and add thyme and rosemary. The goat ricotta is tasty and lean and, in my opinion, very suitable for this filling, but you can also use sheep or cow ricotta. If you want a stronger flavor, you could add smoked bacon browned in a pan or a generous grating of provolone instead of grated cheese.
Roll out the sheets with the pasta machine – thicker or thinner depending on our taste – and form the ravioli. If you need to make a few, the mold is convenient and functional. If you need to make many, I recommend rolling out long and narrow sheets, suitable for holding two rows of potato filling, and covering with a second sheet. Remove the air starting from the center, seal well, and cut the ravioli with a cutter or with appropriate stamp molds.
Cook’s Notes
Making ravioli for the holidays is one of the best things in life. Remember to add plenty of durum wheat semolina flour to the trays where we store the ravioli. They will last well until the next day, even if they remain. Alternatively, freeze them separately and, once frozen, you can gather them in a bag. To cook them, drop them frozen into boiling water.
Return to the HOME to know me better by reading Who I am, discover Vegetarian Dishes, Ligurian Recipes, and all the good things that the Queen in the Kitchen prepares.
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Note: This recipe contains affiliate links.
Note: This recipe contains affiliate links.
