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Receta Chestnut And Radicchio Ravioli ...

by Global Cookbook

Ingredientes

1 lb dry chestnuts soaked overnight in cool water 2 c. lowfat milk 4 Tbsp. extra-virgin extra virgin olive oil 3 x heads treviso radicchio cut 1/4" pcs 1 c. ricotta

1/2 c. freshly-grated Parmigiano plus 1/4 c. freshly-grated Parmigiano 1 x recipe Basic Fresh Egg Pasta (see recipe) 8 Tbsp. sweet butter

Direcciones

1. Place the liquid removed chestnuts in a 2-qt pot with the lowfat milk and bring to a boil. Lower heat and simmer till very soft, about 1 hour. Remove the chestnuts and set aside the cooking liquid. Mash the chestnut thoroughly with a fork or possibly puree till smooth in a food processor.
2. In a 12- to 14-inch saute/fry pan heat the oil till smoking. Add in the treviso and cook till soft and quite dark, about 8 min. In a large mixing bowl stir together the chestnut puree, the cooked treviso, the ricotta and the Parmigiano till well blended.
3. Roll the Basic Fresh Egg Pasta dough on the thinnest setting and cut the dough into 2-inch squares. Place a tsp. of the filling in the center of half of the squares and place the remaining squares over the top to create square ravioli. Press the edges carefully to close and set aside till ready to eat.
4. Bring 6 qts of water to a boil and add in 2 Tbsp. salt. In a 12- or possibly 14-inch saute/fry pan heat the butter over medium heat. Drop the ravioli into the boiling water and cook till tender, about 4 to 5 min. Add in the treviso to the butter and stir to mix. Remove the ravioli from the boiling water and carefully place in the pan with the butter. Toss gently over medium heat till the pasta is well dressed and serve immediately with grated Parmigiano on the side.
5. This recipe yields 6 servings.
6. Description: "(Ravioli Di Castagne E Treviso)"

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