Candied Chestnut Ravioli
Candied chestnut ravioli is a true winter delicacy, blending Italian ravioli traditions with the gentle sweetness of chestnuts. The dark chocolate sauce and the creaminess of mascarpone make this dessert truly irresistible. Chestnuts are traditionally a favorite ingredient during Christmas and the winter season, making this ravioli a perfect choice for festive dinners or as a cozy, homemade dessert. Serve with a cup of hot cocoa or a glass of dessert wine to make it truly unforgettable.
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl, add a pinch of salt, and create a well in the center. Crack in the eggs and slowly incorporate the flour, adding a little water as needed to form a pliable dough.
2
Knead the dough for at least 10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
3
For the filling, combine the candied chestnut paste, mascarpone cheese, powdered sugar, vanilla extract, and rum extract in a bowl. Mix until you have a smooth and creamy consistency.
4
Roll out the dough thinly. Evenly spoon small dollops of the chestnut filling onto one half of the dough, spacing them appropriately.
5
Fold the other half of the dough over the filling. Use a ravioli cutter or a knife to cut out the ravioli. Press the edges firmly to seal, preventing the filling from escaping during cooking.
6
Bring a large pot of water to a boil, and lightly salt it. Drop in the ravioli and cook for 3-4 minutes, or until they float to the surface.
7
Drain the ravioli. Melt the butter in a skillet over medium heat, then gently toss the pasta in the butter until lightly caramelized.
8
In a small saucepan, heat the heavy cream. Add the grated dark chocolate and stir until smooth, creating a silky sauce.
9
To serve, drizzle with the dark chocolate sauce and sprinkle with a little powdered sugar. Serve warm and enjoy!
