La Mozzarella In Carrozza

Cacio&Pepe ravioli with chestnut flour

Cacio e pepe ravioli with chestnut flour: pasta dish easy and delicious.

Yields: 2   Prep: 30/40Min ~ Cooking Time: 4Min   Diff: Difficult
- For the ravioli
- 140g All purpose flour
- 60g Chestnut Flour
- 2 Eggs
- Salt to taste
- For the filling
- 180g Ricotta cheese
- 40g Grated Pecorino
- Ground black pepper
- EV Olive oil
- Sage leaves
- 50g Bacon cubes


How can I use the chestnut flour? Fluffy cakes, castagnaccio...but have you ever tried it in salted recipes? Today, for example, I’ve made homemade ravioli with a very tasty filling, which goes on very well with the sweetness of chestnuts: fresh ricotta cheese, grated pecorino and ground black pepper, I spied by the Italian recipe “spaghetti Cacio&Pepe”. I suggest sprinkling on top with some crunchy bacon cubes... Simply irresistible!


- Mix both flours and place over a working surface making a well in the middle. Beat eggs with a pinch of salt and pour into well. Stir together using a fork, then start kneading until elastic and smooth. Cover and let chill.

- For the filling: mix ricotta cheese with grated pecorino and black pepper to taste.

- Divide pasta dough into twos rolling each into 2 as thin as you can stripes.(If you want you can use the pasta machine.)

- Place many balls of the cheese filling (one tsp) over each stripe in the middle and fold the pasta dough on the balls, pressing around them with your fingers.

- With a round cutter, cut the ravioli and place on a dish lightly floured. 

- In a large pan, stir fry the bacon cubes. Once browned, remove the cooking oil and add some fresh sage leaves.

- Fill a large pot with salted water and bring to a boil. Stir in the ravioli and cook until they start to float to the top. Drain well using a slotted spoon and put in the pan with the sage leaves, stirring carefully.

- Serve immediately sprinkling the bacon cubes on top.

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