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Courgette ravioli

I recently bought some chestnut flour, intending to make bread with it. I’ve also recently been teaching myself to make pasta. You’d think the two were unconnected, but after a conversation on Twitter with Carl Legge, I was persuaded to have a bash at chestnut ravioli. As always at this time of year, courgettes are the veg of choice!

Serves 2



Carl’s written a very comprehensive post:

Here are the few bits I changed...

Pasta dough
  • Halve the recipe to make enough for two
  • I also struggle to knead without adding a little water - it only needs a splash but it makes it a lot easier to work with
  • I’m sure you could use basic pasta dough to make these ravioli (chestnut flour is expensive)
  • Please note that this was my first time to make ravioli and I’m sure my finished dish is not a shining example of what they should look like! However, they were very tasty :)

  • 2 medium courgettes, grated and with the water squeezed out
  • ricotta - I only had 140g left in the tub so that’s what I used. I think using more would provide more flavour
  • 1 egg
  • 1 tsp grated nutmeg
  • a few fresh mint leaves, chopped
  • salt & pepper

  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 400g tin chopped tomatoes
  • salt & pepper

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Uncooked ravioli close up
Before cooking

Ravioli with tomato sauce in bowl
The finished dish