Ravioli di Castagne e Treviso (Chestnut and Radicchio Ravioli) (Mario Batali) Recipe

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Ravioli di Castagne e Treviso (Chestnut and Radicchio Ravioli) (Mario Batali)
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Ingredients
11
Count
Nutrition
1226
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. 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.
  2. BASIC PASTA DOUGH:
  3. 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.
  4. 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.
  5. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1225.65 Kcal (5132 kJ)
Calories from fat 412.93 Kcal
% Daily Value*
Total Fat 45.88g 71%
Cholesterol 149.41mg 50%
Sodium 2517.7mg 105%
Potassium 968.7mg 21%
Total Carbs 168.25g 56%
Sugars 6.49g 26%
Dietary Fiber 11.17g 45%
Protein 35.32g 71%
Vitamin C 44.7mg 75%
Iron 8.4mg 47%
Calcium 526mg 53%
Amount Per 100 g
Calories 285.93 Kcal (1197 kJ)
Calories from fat 96.33 Kcal
% Daily Value*
Total Fat 10.7g 71%
Cholesterol 34.86mg 50%
Sodium 587.35mg 105%
Potassium 225.99mg 21%
Total Carbs 39.25g 56%
Sugars 1.51g 26%
Dietary Fiber 2.61g 45%
Protein 8.24g 71%
Vitamin C 10.4mg 75%
Iron 2mg 47%
Calcium 122.7mg 53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.5
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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