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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
vegetarian
Ingredients
Ingredients
Carl’s written a very comprehensive post: http://www.carllegge.com/2011/11/chestnut-ravioli-with-brocciu/
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 :)
Filling
- 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
Sauce
- 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 :)
Before cooking
The finished dish
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