Ravioli with Chestnut and Zucchini Filling – Open Ravioli

Pasta dishes are always delicious!

Grind durum wheat and spelt in the grain mill to fine flour (or grind immediately with the purchase), prepare together with the remaining ingredients for the pasta to a smooth dough and rest wrapped in cling film at room temperature for at least 1 hour.

Roll out the dough very thinly and cut out 2 round cookies per unit using a round cookie cutter with a wavy edge and about 10 cm ø.

For the filling, sauté the shallot cubes in hot olive oil and butter mixture until translucent. Cut the zucchini and chestnuts into cubes of about 1 cm, add to the shallots and sauté briefly, then add the cream and simmer gently for a few minutes. Season the filling with salt and freshly ground pepper.

Cook the pasta in boiling salted water with a drop of oil until ‘al dente’ (about 4 minutes), remove with a slotted spoon, drain briefly and serve on the spot: Place 1 pasta sheet in each preheated deep dish, top with the filling and cover with another pasta sheet. Roast the sage leaves in olive oil until crisp and pour the oil over the ravioli.

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