If y'all followed us during our Pomodori e Vino adventure, you will remember the quest I was on to find fresh chestnuts. It was January and apparently chestnuts are a seasonal item at the Piggly Wiggly. This time I was on the hunt. The minute I saw chestnuts I scooped them up. Now . . . what to do with them? ? ?
I can remember holding a bag of roasted chestnuts while wandering Christmas Bazaars in Germany; not only did they warm my freezing fingers, but they helped dilute the effects of the gluwein. I don't remember them being all that tastey.
I checked the Flavor Bible. . . and the flavors seemed to fit. Why not give raviolli a try? As usual, I have capitalized the flavors that are recommended.
Chestnut Ravioli in Marscarpone Sauce with Sage
Chestnuts In Their Shells (6 ounces)
Ricotta Cheese (6 ounces)
Pinch of Salt
Pinch of Freshly Grated Nutmeg
3 1/4 cups All Purpose Flour
Mascarpone Cheese (6 ounces)
fresh Sage Leaves
Cut an X in the shells of the chestnuts with a sharp knife. Roast at 400° for 15-20 minutes. Allow to cool, then peel.
Combine chestnut meat, ricotta, zest of fresh nutmeg and salt in a processor until smooth.
Make the pasta dough by combining the flour and eggs. Roll the dough out in wide strips. Place 1/2 teaspoon of the filling at 2 inch spots along one side of each strip. Folding each strip lengthwise back over the filling and press well around the filling. Cut the ravioli with a press or ravioli wheel.
Cook the fresh ravioli in plenty of boiling salted water for 5 to 7 minutes or until they rise to the surface.
Put the mascarpone in the top of a double boiler. Mince the sage and add to the marcarpone. Heat just until melted. Serve over warm ravioli.
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Happy Cooking y'all~