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.