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Ravioli chestnuts, pumpkin and coffee powder

ingredients

servings

6

Fresh sage

1 spoon

Butter

2 knobs

Pepper

to taste

Iodized salt

to taste

Amaretti biscuits

4 unit

Chestnuts

200 oz

Pumpkin

400 oz

Instant coffee powder

2 spoons

Chestnut flour

100 oz

Type 0 wheat flour

200 oz

Eggs

3 unit

first courses from Italy

Ravioli chestnuts, pumpkin and coffee powder

Ravioli chestnuts, pumpkin and coffee powder

vegetarian with gluten with eggs with lactose with nuts high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ravioli chestnuts, pumpkin and coffee powder

Pumpkin and chestnuts together are complementary and give the dish sweet notes and balanced flavor.

Ravioli chestnuts, pumpkin and coffee powder step 1

step 1

Boil the pumpkin with a few granules of salt until it is soft.

Ravioli chestnuts, pumpkin and coffee powder step 2

step 2

Prepare the pasta. Mix well flours and coffee. Add the eggs and knead until you get a homogeneous and smooth paste. Let it rest for half an hour.

Ravioli chestnuts, pumpkin and coffee powder step 3

step 3

Cut a slice of pumpkin into so many thin pieces and make them grilled with an oil wire. Keep aside.

Ravioli chestnuts, pumpkin and coffee powder step 4

step 4

Blend the pumpkin, boiled chestnuts and blackberries. Regular salt and pepper and keep aside.

Ravioli chestnuts, pumpkin and coffee powder step 5

step 5

Spread the pasta and get the squares all of the same size (about 55).

Ravioli chestnuts, pumpkin and coffee powder step 6

step 6

Place in a square a pumpkin dough and cold chestnuts.

Ravioli chestnuts, pumpkin and coffee powder step 7

step 7

Close the ravioli triangle if the dough should be too dry, seal the inside edges with water.

Ravioli chestnuts, pumpkin and coffee powder step 8

step 8

Cook in salt water for a few minutes. Drain and season with melted butter, sage and grilled pumpkin pieces.

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