Chestnut ravioli

Name: Chestnut ravioli
Prep time: 90 min
Cook time: 45 min
Total time: 135 min
Yield: 4
Ingredients: Type 00 flour 3 ¼ cups; Eggs (at least 70 g each) 4; Chestnuts 4 cups; Cow's milk ricotta cheese 1 ¼ cup; Grana Padano PDO cheese 3.2 oz; Black pepper to taste; Fine salt to taste; Rosemary to taste; Bresaola 1.8 oz; Whole milk ¾ cup; Toma cheese 2.5 oz; Extra virgin olive oil to taste; Eggs 1; Butter 0.7 tbsp

it de br es fr

1634

Calories per serving

Energy Kcal 1634
Carbohydrates g 138
of which sugars g 18.9
Protein g 88.4
Fats g 80.9
of which saturated fat g 41.02
Fiber g 13.9
Cholesterol mg 536
Sodium mg 2064

Difficulty: Average
Prep time: 1 h 30 min
Cook time: 45 min
Serving: 4
Cost: Average

PRESENTATION

Chestnut ravioli is seriously one of the best dishes that brings out the essence of Northern Italian cuisine, especially from those beautiful Alpine regions. They're known for their creamy cheeses and hearty ingredients. And here's the thing, this isn’t just any homemade ravioli. The dough? Rich with eggs. The filling? A dreamy mix of roasted chestnuts, smooth ricotta, and just a hint of cheese. It's really, really tender. What makes it special is the chopped chestnut pieces inside. They give each bite a fun, nutty texture—like a little surprise.

In the Alpine valleys, they use local cheeses like toma for the sauce. It’s not just rich, but has a cozy, almost melty feel—like a warm hug. Top it with strips of crispy bresaola, and you’ve got something rustic yet kinda fancy. As fall rolls in, when chestnuts are in season, you find dishes like this on tables all over Northern Italy. Unlike your basic cheese-filled Italian ravioli, this version embraces those Alpine flavors. So, so good.

Mixing salty bresaola with sweet chestnut filling and the creamy cheese sauce is just genius. It's pretty much the kind of chestnut pasta recipe that gets people talking. The way the flavors and textures come together—really, it's something else. Every bite offers a touch of sweetness from the chestnuts, some salt and chew from the bresaola, and that familiar, moist cheese goodness. Perfect for folks who love seasonal ravioli recipes or are eager to try new chestnut recipes. And look, especially on a chilly day, this dish showcases what the Alpine region does best—blending local ingredients, layering textures, and creating food that’s both down-to-earth and kinda special. Whether you’re dining with friends or just enjoying a quiet night, this chestnut ravioli is sure to impress with its combination of flavors and textures. For real.

INGREDIENTS

1634

Calories per serving

Ingredients for the Egg Pasta: Type 00 flour 3 ¼ cups (400 g); Eggs 4 - (at least 70 g each)

for the Filling: Chestnuts 4 cups (600 g); Cow's milk ricotta cheese 1 ¼ cup (300 g); Grana Padano PDO cheese 3.2 oz (90 g); Black pepper to taste; Fine salt to taste; Rosemary to taste

for the Sauce: Bresaola 1.8 oz (50 g); Whole milk ¾ cup (170 g); Toma cheese 2.5 oz (70 g); Extra virgin olive oil to taste

to Assemble the Ravioli: Eggs 1

to Finish the Ravioli: Butter 0.7 tbsp (10 g)

Preparation

How to prepare Chestnut ravioli

To prepare the chestnut ravioli, the first thing to do is to score the chestnuts with a small knife, making a cross 1. Arrange them on a baking sheet 2 and bake in a preheated static oven at 350°F for 35 minutes. They should be cooked but still crunchy. Meanwhile, prepare the fresh pasta. Pour the flour and eggs into a bowl 3.

Mix first with a fork 4, when the eggs have been absorbed by the flour, transfer to a wooden work surface and continue kneading by hand 5. Once smooth, form a dough ball and wrap it in plastic wrap 6. Let it rest for 30 minutes at room temperature.

Meanwhile, your chestnuts will be cooked; just take them out of the oven 7. Peel them carefully 8, you will need to get 12 oz. Set aside two or three for the final decoration and coarsely chop the others with a knife 9 and transfer them to a large bowl.

Finely chop the rosemary leaves 10 and add it to the chestnuts 11. Also add the ricotta 12,

the grated Parmesan and mix 13 until you get a homogeneous mixture. Taste, adjust with salt 14 and pepper. The ravioli filling is ready 15.

As soon as the pasta resting time is over, cut it into 3 pieces 16. This will make it easier to roll out. You can do it by hand or use a pasta machine 17, you need to achieve a thickness of a few mm. Then transfer the sheet to a work surface 18

and fold it in half 19. Then unfold it, this way you will understand which half to fill and which to fold over the filling. Arrange small heaps of filling on the pasta in a row, spacing them apart 20, brush the side of the pasta without filling with the egg 21

and fold the pasta to cover the filling 22, trying to match the two halves well. Press with your fingers to release any air 23. At this point, use a 1.2-inch cutter to give the filling a round shape, pressing lightly, then use a 2.8-inch one to cut out your ravioli 34.

Gently press again with the smaller cutter 25 and transfer the ravioli onto a tray dusted with flour. Keep the excess pasta covered and reuse it to make more ravioli. You will get about 40 in total. Next, move on to the sauce; cut the bresaola into thin strips 26 and the toma into cubes 27, removing any crust.

Heat a little oil in a pan, add the bresaola 28 and brown it for a few minutes. When crispy, lower the heat and pour in the milk 29, ensuring the pan is not too hot. Let it reduce for a few minutes, then turn off the heat. Add the toma 30

and mix well until the cheese melts 31. Cook the ravioli in boiling, salted water 32 for 3-4 minutes. Turn the heat back on under the sauce pan and drain the ravioli directly into it 33. Add some cooking water if necessary and toss until creamy.