Chestnut And Radicchio Ravioli

Recipe Ingredients

1 lb	454g / 16oz	Dried chestnuts - soaked overnight
		In cold water
2 cups	474ml	Milk
4 tablespoons	60ml	Extra-virgin olive oil
3		Treviso radicchio - cut 1/4" pieces
1 cup	237ml	Ricotta
1/2 cup	118ml	Freshly-grated Parmigiano - plus
1/4 cup	59ml	Freshly-grated Parmigiano
1		Basic Fresh Egg Pasta - (see recipe)
8 tablespoons	120ml	Sweet butter

Recipe Instructions

Place the drained chestnuts in a 2-quart pot with the milk and bring to a boil. Lower heat and simmer until very soft, about 1 hour. Remove the chestnuts and set aside the cooking liquid. Mash the chestnut thoroughly with a fork or puree until smooth in a food processor.

In a 12- to 14-inch saute pan heat the oil until smoking. Add the treviso and cook until soft and quite dark, about 8 minutes. In a large mixing bowl stir together the chestnut puree, the cooked treviso, the ricotta and the Parmigiano until well blended.

Roll the Basic Fresh Egg Pasta dough on the thinnest setting and cut the dough into 2-inch squares. Place a teaspoon of the filling in the center of half of the squares and place the remaining squares over the top to form square ravioli. Press the edges carefully to close and set aside until ready to eat.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12- or 14-inch saute pan melt the butter over medium heat. Drop the ravioli into the boiling water and cook until tender, about 4 to 5 minutes. Add the treviso to the butter and stir to mix. Remove the ravioli from the boiling water and carefully place in the pan with the butter. Toss gently over medium heat until the pasta is well dressed and serve immediately with grated Parmigiano on the side.

This recipe yields 6 servings.

Description:

"{Ravioli Di Castagne E Treviso}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B17) - from the TV FOOD NETWORK

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