Ravioli with chestnut filling and creamy lavender sauce, published in the Chef’s Handyman food blog
Chef’s Handyman chestnut ravioli with creamy lavender sauce
Now is chestnut season. The best time to get fresh chestnuts in the shops. This dish is made with chestnut puree. What about ravioli filled with chestnut puree served with a creamy lavender sauce? You will never forget the sweet taste of chestnut together with the fragrance of the lavender.
Chef’s Handyman’s autumn greetings: Ravioli with chestnut filling and creamy lavender sauce
To make filling, combine ricotta cheese, mascarpone and 6 tbsp. of chestnut paste. Season the ravioli to taste with lemon rind, salt, Jamaica pepper (allspice). The stuffing should thicken, if not, add more mascarpone.
The ravioli recipe is made with fresh pasta dough, which can be bought in several supermarkets.(2 pasta sheets = approx. 24 pieces of ravioli, 1 sheets = approx. 6.3 x 22 inches), Main dish, 10-12 ravioli per person, starter, dessert, 4-6 ravioli per person.
Take out pasta dough from the fridge, 10 minutes before you intend to use it. Then unfold it. Lay pasta sheet on a flat surface and apply a whisked egg or water on top. Place small portions of mixture on pasta sheet, spoon by spoon. There should be a space of 3 cm (1.2 inches) between each stuffing.
Place second pasta sheet carefully over first one. Press on border around the filling. Do not press stuffing. To give the shape of ravioli, cut along the middle of the spaces into squares or rounds with the pastry-cutting wheel. Make sure the border of ravioli has the same size around the stuffing. When finished, dust them with flour, so that they do not stick together.
Serve ravioli with creamy sauce. Preheat 1/2 of cream in a pan. Season the sauce to taste with salt, pepper and lemon rind. Whip rest of cream and fold into the sauce.
Boil the ravioli in hot salt water for 3-4 minutes. Drain and place them in preheated plates. Serve with sauce. Garnish with lavender and lemon rind.
Shopping list for 4 serves:
Dough, pasta: 2 x pasta dough (6.3 x 22 inches)
Dairy products: 7 oz. ricotta cheese, 8 fl. oz. whipped cream, 4 tbsp. mascarpone
Spices: 1 tbsp. lavender, 2 tsp. Jamaica pepper (allspice) powder, 1 tsp. salt
Baking ingredients: 2 tsp. lemon rind, organic, 100 g or 3.5 oz. chestnut paste
Egg: 1
Flour: 1 cup semolina powder
Have a great weekend, yours Chef’s Handyman team!
