Ravioli di Castagne e Treviso (Chestnut and Radicchio Ravioli)
- 1 pound dried chestnuts, soaked overnight in cold water
- 2 cups milk
- 4 tablespoons extra virgin olive oil
- 3 heads treviso radicchio, cut into 1/4-inch pieces
- 1 cup ricotta
- 1/2 cup freshly grated Parmigiano plus 1/4 cup
- 1 recipe basic pasta dough, recipe follows
- 8 tablespoons sweet butter
- BASIC PASTA DOUGH:
- 3 1/2 to 4 cups flour
- 4 eggs
- 1/2 teaspoon extra-virgin olive oil
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 to14-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 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 or14-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.BASIC PASTA DOUGH:
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.
Recipe copyright 2000, Mario Batali. All Rights Reserved.