Ravioli di Castagne e Treviso (Chestnut and Radicchio Ravioli)

Name: Ravioli di Castagne e Treviso (Chestnut and Radicchio Ravioli)
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams dried chestnuts, soaked overnight in cold water; 118 milliliters freshly grated Parmigiano plus 1/4 cup; 4 eggs; 4 Tbsps extra virgin olive oil; 828 milliliters flour; 473 milliliters milk; 1 teaspoons extra-virgin olive oil; 3 heads treviso radicchio, cut into 1/4-inch pieces; 237 milliliters ricotta; 8 Tbsps sweet butter

You can never have too many main course recipes, so give Ravioli di Castagne e Treviso (Chestnut and Radicchio Ravioli) a try. This recipe serves 6. One portion of this dish contains about 26g of protein, 47g of fat, and a total of 1092 calories. This recipe is typical of Mediterranean cuisine. Head to the store and pick up butter, parmigiano plus 1/4 cup, ricotta, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Place the drained chestnuts in a 2 quart pot with the milk and bring to a boil. Lower heat and simmer until very soft, about 1 hour.

Ingredients you will need

Chestnuts

Milk

Equipment you will use

Pot

Remove the chestnuts and set aside the cooking liquid. Mash the chestnut thoroughly with a fork or puree until smooth in a food processor. In a 12 to14-inch saute pan heat the oil until smoking.

Ingredients you will need

Chestnuts

Cooking Oil

Equipment you will use

Food Processor

Frying Pan

Add the treviso and cook until soft and quite dark, about 8 minutes.

In a large mixing bowl stir together the chestnut puree, the cooked treviso, the ricotta and the Parmigiano until well blended.

Ingredients you will need

Parmigiano Reggiano

Chestnuts

Ricotta Cheese

Equipment you will use

Mixing Bowl

Roll the basic pasta dough on the thinnest setting and cut the dough into 2-inch squares.

Ingredients you will need

Pasta Dough

Dough

Roll

Place a teaspoon of the filling in the center of half of the squares and place the remaining squares over the top to form square ravioli. Press the edges carefully to close and set aside until ready to eat. Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12 or 14-inch saute pan melt the butter over medium heat. Drop the ravioli into the boiling water and cook until tender, about 4 to 5 minutes.

Ingredients you will need

Ravioli

Butter

Water

Salt

Equipment you will use

Frying Pan

Add the treviso to the butter and stir to mix.

Ingredients you will need

Butter

Remove the ravioli from the boiling water and carefully place in the pan with the butter. Toss gently over medium heat until the pasta is well dressed and serve immediately with grated Parmigiano on the side.

Ingredients you will need

Parmigiano Reggiano

Ravioli

Butter

Pasta

Water

Equipment you will use

Frying Pan

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap