Tartine al formaggio
For 4 persons.
100g wheat flour, 100g chestnut flour, 100 g Parmesan cheese, 100 g butter, 1 egg , 50 g cream,
150 g Emmenthal cheese, salt and pepper.
Mix the two flours and the Parmesan cheese together, add the melted butter ( not hot ) , the cream and the beaten egg a little at a time , add salt and pepper too.
Make rapidly a dough with your hands, knead and give it an even consistency.
Roll it out with a rolling pin and cut out circles about 6 centimeters in diameter, put them on a lightly buttered baking tin. Strew them with grated Emmenthal cheese in flakes.
Bake in the oven to 200° C, until they become a golden biscuit colour.
At this point arrange on a plate and serve.
CHEESE LITTLE BAGS
Sacchettini al formaggio
60 g chestnut flour, 80 g wheat flour, 3, 5 dl milk, 2 eggs, butter, 400 g béchamel sauce, 200 g ricotta cheese, nutmeg, 4 tbsp grated Parmesan cheese, oil, salt and pepper.
Beat the eggs in a bowl, add the two sieved flours, 1 tbsp melted butter, stir well and dissolve with 2, 5 dl of milk. Cover it with a clean linen and let it rest for 10 minutes.
Butter a non-stick frying pan and drop in a little ladleful of batter. It should spread over the bottom of the pan as far as possible to obtain a thin layer . When it has cooked on one side , turn it over and cook on the other side. Carry on the same way until the batter has been used up.
Put half of the béchamel sauce in a bowl, add 1 tbsp of grated Parmesan cheese, 2 tbsp of sieved ricotta cheese.
Spread the mixture on each pancake , then close them with a blade of spring onion grass as if they were little bags; arrange the little bags on a buttered baking tin . Combine the remaining béchamel sauce with the remaining milk, flavour with pepper, nutmeg and the remaining grated Parmesan cheese. Sprinkle the little bags with the sauce and cook in a hot oven at 200 °C for 20 minutes.
Genoese Chestnut Fusilli.
Trofie di Castagne alla genovese For 4 persons.
100g hard wheat flour, 200 g chestnut flour, 200 g potatoes, milk as necessary, 1 egg, "pesto" or ragout, corn flour as necessary, salt and pepper.
Boil and sieve the potatoes.
Put the purée into a bowl and mix the chestnut flour, the beaten egg , a pinch of salt and pepper and enough milk to obtain a smooth and thick dough . At this point divide it up into little pieces, each about the size of a large pea. Roll these pieces between your hands to make little sticks and then wind these round a knitting needle in a spiral to give them a fusilli shape.
Cook in plenty of salted water . Drain well and dress witn pesto or with a good hot ragout and serve.
CHESTNUT FLOUR FUSILLI
Trofiette di farina di castagne
300g chestnut flour, 300 g wheat flour, 1 egg, a cup of "pesto" combined with some curd , 200 g grean beans, salt and water as necessary.
Mix the two sieved flours together, add a pinch of salt and enough water to obtain a dough of a medium consistency. Knead well and divide it up into little pieces each about the size of a large pea. Roll these pieces between your hands , make little sticks with a spiral shape.
Cook in plenty of moderately salted water. Drain them, dress with hot grean beans, "pesto" and curd.
Carnic Chestnut Ravioli
Ravioli di castagne alla Carnica For 4 persons.
For the pasta:
150 g chestnut flour,150 g wheat flour , 1 tbsp oil, 1 egg, milk as necessary,salt.
For the filling:
1 little piece of onion, 1 garlic clove, 200 g spinach, 150 g fresh ricotta cheese, 1- 2 tbsp butter, salt and pepper.
For the dressing:
200 g butter, 40 g "malga" cheese (shepherd's hut in the Alp).
Make the dough combining all the pasta ingredients . Knead it well until the pasta dough is of an elastic consistency .
Mince onion and garlic rather finely , brown them in boiling butter then add boiled and minced spinach . Let the spinach absorb the flavours; combine it with ricotta cheese, a pinch of salt and pepper and stir from time to time to obtain an even mixture.
Roll out a thin layer of pasta dough, 1,5 mm thick. Place small heaps of the filling mixture on the dough in a line. Fold a strip of dough over the top and press it down well round the sides of the filling. Now cut out the ravioli with a pastry wheel in semicircular shapes, 6 cm in diameter.
Boil in salted water,drain well , add very hot butter and grated cheese.
Autumn Mountain "Polenta"
Polenta montanara d’autunno
Ingredients for 4-6 persons :
200 g thin corn flour, 100 g coarse corn flour, 100 g chestnut flour, 1 table spoon of milk cream,4-6 little ladles of meat ragout, 4-6 tea spoons of grated Parmesan cheese, salt and pepper.
Combine the two corn flours. Add the chestnut flour , salt and pepper. Put 1 litre lightly salted water to heat; bring it to the boil . Pour in the sieved flours. Cook and stir all the time as for a normal polenta. If necessary add hot water in order to obtain a blended and smooth mixture. Dress it rapidly with butter and keep on stirring ; pour it in little bowls and dress with hot meat ragout. Strew on top with pepper and grated Parmesan cheese.
For 6 persons
250 g chestnut flour, 75 g butter, 1 tbsp sugar, 1 pkt castor sugar with vanilla flavour, 5 eggs, 1 lemon, 400 g peanut oil,salt and cinnamon.
Bring a quarter of a litre of water to the boil, add butter. Then take the pan out of the heat, pour in the sieved flour and stir quikly to obtain a smooth batter and allow to rest. When the batter is cold , add eggs, one at a time, sugar, grated lemon zest. Heat the oil up, not too much, make little fritters by frying tablespoonfuls of mixture in the oil in a frying pan . Let them swell and become a golden colour. Arrange on a serving plate and dust with icing sugar and cinnamon.
Maltagliati di farina di castagne
Ingredients for 4 persons
Preparation time: 1 hour
For the pasta:
150 g chestnut flour, 150 g wheat flour, 2 eggs, salt.
For the sauce:
200 g porcini mushrooms, 200 g pumpkin pulp, 1 shallot, parsley, 1 dl extra-virgin oil, 1 little ladle of stock meat, salt and pepper.
1) Put the two kinds of flour, mixed together, on a pastry board , put the two eggs and a pinch of salt in the middle. Work it all together with your hands until the dough is soft and elastic. Wrap it in a piece of transparent film and let it rest for almost 30 minutes.
Roll the dough out and cut it into strips about 2 cm wide and 5 cm long.
Place them on the floured pastry board and let them dry.
2) for the sauce:
Wash and cut the pumpkin into little pieces. Clean and quickly wash the mushrooms with cold water, wipe them with a clean linen and slice them.
3) Brown the minced onion in a non-stick frying pan with 3 tbsp oil, add pumpkin and make it brown , continue stirring with a wood spoon , let it flavour with a pinch of salt and pepper. Pour in the meat stock and let it cook on a moderate heat for about 10-15 minutes.
4) Heat up the remaining oil in a pan, add mushrooms and brown them for 2-3 minutes,flavour with a pinch of salt and pepper ,combine with the pumpkin and strew with washed and minced parsley.
5)Meanwhile cook the pasta in plenty of boiling salted water. Drain when cooked not quite soft ("al dente") and serve with the hot porcini and pumpkin sauce.
Gnocchi di castagne
350 g chestnut flour, 200 g wheat flour, 1 egg, 1 cup of "pesto", water and salt as necessary.
Mix together the two sieved flours, add 1 lightly beaten egg and a pinch of salt. Make the dough using enough water to give it a soft but solid consistency, cover and let it rest for some minutes.
Make little roll shapes out of the dough, cut these up into little pieces of about 1 cm and a half in diameter.
Dust with flour and let them rest. Very carefully make a small indentation in each one with your thumb to obtain shell shaped pieces. Cook them in plenty of salted water, strain and dress with "pesto".
Chestnut little lasagnas with trout and whipped asparagus dressed with ricotta cheese
Lasagnette di castagne con trota e asparagi mantecati alla ricotta
Ingredients for 4 persons:
2 trout fillets, 160 g already cooked spelt, 120 g asparagus, 160 g chestnuts and aggs pasta, 120 g ricotta cheese, fish soup as necessary, olive oil, white wine, white pepper, salt , parsley, red pepper, hot paprika, butter, garlic.
1) Make the pasta , cut it into parsley shape sheets.
2) Clean and cut the trout into little cubes.
3) Prepare the stuffing:
brown a garlic clove with oil and butter. Brown the red pepper, the trout and the asparagus after. Pour in the white wine and let it evaporate. Add salt and pepper, paprika, minced parsley and spelt. Pour in the fish soup and the ricotta cheese.
4) Boil the pasta . Arrange one layer of pasta on a plate, put some stuffing on top and cover with other pasta. Carry on the same way until the stuffing has been used up .
Then dust with parsley , pepper and garnish with red pepper.
LEVANTINE THIN NOODLES
300 g chestnut flour, 300 g wheat flour,1 cup meat ragout, 1 glass dry white wine, milk, water, grated Parmesan cheese, salt.
Mix the two sieved flours on a pastry board and put wine, water as necessary and a pinch of salt in the middle. Work it all together with your hands to make a rather firm , well mixed dough. Cover it with a clean linen and let it rest for 10 minutes. Roll it out with the rolling pin into a thin layer. Dust it with some wheat flour , roll it up on itself and cut it into fine sticks. Boil this pasta in plenty of boiling milk, drain it well and dress with the meat ragout and grated Parmesan cheese.
BROAD BEANS AND CARDOOM THISTLE CREAM
Crema con fave e cardi
For 4 persons
150 g dry and skinned broad beans, 120 g chestnut flour, 2 bay leaves , celery, 2 carrots, 1 onion, 200 g clean thisle, wheat flour, 2 garlic cloves, 1/ 2 lemon, meat stock, butter, croutons, salt.
Boil the broad beans ( shortly drenched ) in pure water with bay leaves and minced carrots, celery and onion. Let them cook for three quarters of an hour; sieve them and pour into a casserole with the chestnut flour.
Separately, boil the thistle in salted water with 2 slices of lemon ; cut them into little cubes, flour and brown them in the butter with minced onion. When finished , add this mixture to the chestnut and bean cream, add enough stock, heat up and serve with toasted croutons.
CHESTNUT LITTLE BUNDLE WITH PILAF RICE AND WILD BOAR RAGOUT
Fagottino di castagne con Riso Pilaw e Ragout di Cinghiale
Ingredients for 4 persons
For the pancakes:
200 g milk, 50 g wheat flour, 50 g chestnut flour, 2 eggs, salt and pepper, 20 g melted butter.
For the ragout:
Pickle the wild boar meat for 24 hours with red wine, onion, celery, carrot, bay leave, pepper corns, juniper berries, salt and pepper.
Make the pancakes and let them cool. Make the ragout by mincing and browning all the pickle vegetables in a little olive oil. Add the minced meat and the pickle wine at the end. Let it cook for 30 minutes.
Prepare 200 g of pilaf rice , put it on the pancakes and close them with a boiled blade of spring onion grass or leek. Heat them up in the oven , then arrange on a serving plate and drop some tablespoonfuls of ragout on the top of each pancake.
Ingredients For 4 persons.
150 g pearly-barley, 100g bacon , 2 tbsp oil, 1 onion, 1garlic clove, 2 carrots, 120g chestnut flour, 1 litre and 1/4 meat stock, 2 tbsp grated pecorino cheese, salt and pepper.
Mince and brown the bacon with oil in a casserole, at this point add carrots and onion flakes.
Let them brown for some minutes , then pour in the meat stock. Make it boil and add the barley.
Cover and cook for 1 hour. Pour in the chestnut flour with salt; stir and keep on cooking but let it not reduce.
If that happens, add some hot water or stock. When it has finished cooking, strew on top with pepper and grated cheese then serve.
STEWED WILD BOAR WITH POLENTA
Cinghiale stufato con polentina
800 g wild boar meat, 500 g chestnut flour, 200 g celery, 200 g carrots , 200 g onions, 300 g spring onions, 400 g chestnut, 10 ripe tomatoes, 200 g vegetable marrows, 200 dl oil, salt, pepper, 3 juniper berries, 2 bay leaves, 200 g potatoes, rosemary, parsley, red wine, 200 g corn flour.
Put meat into a rondoux with oil and a fine merepoix sauce; mince everything , including the flavours and let all brown. Then dissolve with some red wine, add some minced tomatoes, salt , pepper , water and make it cook .
Meanwhile prepare the decorations:
wash and boil marrows, carrots and potatoes; cut the tomatoes into little roses.
Soften the spring onions, boil the chestnuts in salted water.
Take some sauce ,combine with spring onions and chestnuts.
Arrange on individual plates with some polenta and serve.
Chestnut flour and water as necessary.
Mix flour and water to obtain a medium consistency dough. Cut it into little loaves, roll them up to make little sticks (mistocche) and roast in a very hot oven
FISH SECOND COURSES
Sea - Rock Perch with chestnut sauce.
Pesce perscico con salsa di castagne
for 4-6 persons
1 sea-rock perch of 2 Kg, 4 garlic cloves, parsley, 1/2 glassful extra-virgin olive oil, 100 g chestnut flour, 1 glassful milk, salt and pepper.
Wash, scale and take out viscera from the fish. Rub it inside and outside with salt and pepper. Spread the abdominal cavity with minced garlic and parsley.
Oil the fish ,wrap it in an aluminium rectangle paper and cook it in the oven for 45 minutes . Dissolve the chestnut flour with water and milk, add salt, pepper and 1 tbsp oil. Heat up the mixture until it has reduced to a fluid cream . Use this cream to dress the fish pieces that should have been arranged on individual plates, and serve .
PADDLE FISH WITH EASTERN SAUCE
Pesce spatola in salsa orientale
For 4 persons
1 kg paddle fish , 1/2 glassful olive oil, 2 big onions, 200 g chestnut flour, 2 lemons, some butter, salt and pepper.
Clean the fish. Take its head , tail and viscera off, cut it into pieces (about 16 cm each) and take their
fish-bone off. Divide each piece of fish into two parts. Oil them , put them in a oiled baking tin and roast in a pre-heated oven to 200°C for 15 minutes.
Mince and fry the onions in a little butter, then strew them on the fish pieces. Dissolve the chestnut flour with the lemons juice and the same quantity of water in order to obtain a mixture of a cream consistency. Drop it on the onions and cook in oven at 170°C for 15 minutes.
FISH LITTLE ROLLS FROM LEBANON
Rotolini di pesce alla Libanese
For 4 persons
300 g chestnut flour, 3 tbsp oil, 3 eggs, 600 g whiting , 1 leek, 2 bay leaves, 1 clove, 2 tbsp raisins, 1 tbsp pine-seed, 1/2 onion, 1 tbsp butter, salt and pepper.
Prepare a batter with chestnut flour, the egg yolks, oil, some milk and a pinch of salt. Let it rest for 2 hours . Then combine with the egg whites and fry 2 batter tablespoonfuls in a buttered non-stick frying pan . Use a table spoon to spread the batter over the bottom of the pan to obtain large and very thin pancakes.
When they are cooked place them aside, one on top of the other and let them rest..
Meanwile, boil the fish with leek, bay leaves and clove; drain well and bone it, at this point brown the fish with minced onion and butter. Using a wood spoon crumble it, add raisins , pine seeds and pepper . Then spread the pancakes with this mixture. Roll them up , place them in a baking tin and roast in very hot oven.
The chestnut in drops
La Castagna a Goccia
For the sponge cake:
4 eggs, 100 g wheat flour, 60 g chestnut flour,1/2 pkt baking powder, 100 g sugar.
For the cream:
350 cl milk,3 eggs, 100 g sugar, 35 g wheat flour, orange zest.
For the syrup:
Orange juice, cognac as necessary, 1 clove, water as necessary, cinnamon,100 g sugar.
Sponge cake preparation:
Whip the eggs with sugar to obtain a light and frothy mixture. Combine carefully the two sieved flours with the baking powder. Bake the mixture in a pre-heated oven to 180° C for 5-10 minutes, it will be very soft.
Make a batter with 3 egg yolks , 2 egg whites and the other ingredients. Take the milk to the boil with the orange zest, take out of the heat and add the previously done batter, bring again to the boil. At this point the cream is ready.
Bring all the ingredients to the boil in a copper pot.
Divide the sponge cake into two parts, moist them with the syrup, fill with the cream. Place on a plate and serve with an orange flavoured English cream and with minced dry chestnuts.
Mousse di castagne
Ingredients for each coupelle:
100 g castor sugar, 100 wheat flour, 100 g butter, 100 g white of egg, vanilla flavour as necessary.
Ingredients for the Mousse:
600 g peeled chestnuts, 100 g dark coating chocolate, 100 g butter, 150 g castor sugar, half a glassful of milk, half a glassful of liqueur, some walnut kernels to garnish.
Preparation of the coupelles:
Soften the butter; add castor sugar, vanilla flavour and the white of eggs a little at a time; pour in the flour and make a soft dough; cover the base of a buttered baking tin with the dough; cook in the oven at 200 °C until the edges become of a golden biscuit colour; while the dough is still soft, cut it into round shapes by using an upside-down glass.
Preparation of the Mousse:
Boil the chestnuts , peel and rub them through a "passetout". Using a "bain-marie", melt the chocolate together with butter and sugar and dissolve everything with milk; pour the chestnut purée into a bowl, add the melted ingredients and moist with some milk and liqueur, if necessary. Pour the batter into the coupelles, garnish with walnut kernels.
RECIPES FROM GARFAGNANA
Polenta di Neccio
Bring 1,5 litre of lightly salted water to the boil on the stove , preferabily using a cauldron , pour in 1 kg of sieved chestnut flour, stirring all the time with a wood spoon to avoid clumps forming. Continue cooking over a low heat for about 45 minutes. The polenta is done when it comes away in a mass from the sides of the casserolle, at this stage tip it out on to a wooden board and cut it into slices .
This kind of polenta can be served with
1) Pork bones:
Ask to your trusty butcher about 1 kg for person of pork bones obtained from steaks, breast and little trotters. All these bones shoud be fleshy enough. Pickle them for some hours with rosemary leaves, a pinch of cinnamon and pepper .
Then take out the bones and dust them with salt . Arrange the bones in layers at the bottom of a large bowl, dust each layer with plenty of salt . Let them rest for 10 days in a fresh and dry place. After 10 days wash the bones with running water and cook them in plenty of water. When cooked, serve with hot polenta.
2) "BIROLDO" ( Kind of salame made with blood), bacon and sausage, everything fried with vinegar.
Ingredients for 6 persons:
200 g bacon about 3mm thick , 300g biroldo cut into slices, 3mm thick , 400g sausage cut into little cubes.
Fry each kind of meat in separate pans, use some oil only to fry the biroldo. When they are brown enough, pour them in a large pan and add 1 glass of vinegar. Let the liquid reduce, then take out of the heat , cover with a lid and let soften for 1 minute. Serve very hot.
Ingredients for 4 persons:
400 g neccio flour ( chestnut flour), 500g water, 30 g minced walnuts kernels, orange zest in pieces, only the outside orange part, rosemary, oil, salt.
Make a dough with flour, water and salt. Knead it well . Place a dough layer ( 1,5 cm thick ), in a baking tin, moist its surface with some oil, dust it with walnuts, pieces of rosemary and the orange zest. Cook in the oven at 200°C for 40 minutes.
"NECCIO MANTOVANA " WITH YOGURT
Mantovana di neccio con yogurt.
150 g neccio flour (chestnut flour), 6 eggs, 200 g margarine, 300 g sugar, 150 wheat flour , 30 g cocoa.
Whip 6 egg yalks together with margarine and 250 g of sugar. Separately whip the egg whites with 50 g of sugar. Sieve the two flours and combine with the two previously done doughs and cocoa. Butter and flour two baking tins measuring 25 cm in diametre, pour in the mixture and cook in the oven at 160 °C for 45 minutes. When cooked, let them rest for 2-3 hours, then cut them across. Dissolve some rum with water and sugar, then use this mixture to soak the cake parts. Fill them with the yogurt cream.
For the yogurt cream:
100 whipped milk cream, 100 g sugar, 100 g ricotta cheese, 200 g light yogurt.
Combine gently all the ingredients, fill the Mantovana neccio cake and garnish as you want.
"LA PATTONA " ( Chestnut flour cake )
Sieve 1 kg of neccio flour (chestnut flour), add some wine, some peeled and sliced apples, 100g minced walnuts,100g minced hazel-nuts, 100 g pine seeds, 200 g raisin that should have been soaked in wine for 1 hour, minced orange zest. Make a dough with all the ingredients and knead it well. Prepare some little dought balls and place them into little bags made from weaved chestnut leaves. Roast in oven at 180°C for about 30 minutes.
Bring water to the boil, pour in the sieved neccio flour (chestnut flour) and try to obtain a soft cream, even containing some little balls of not dissolved flour. Let it boil for 30 minutes, then serve in hot plates with milk or fresh milk cream on the top.
NECCIO FRITTERS (Chestnut fritters)
Frittelle di neccio
500 g neccio flour, 1 litre of water, 1 pinch of salt.
Beat all the ingredients to obtain a soft batter. Let it rest for 1 hour. Put seeds oil or lard in a frying pan. Make little fritters by frying tablespoonfuls of the batter in the oil, which should be very hot, but not boiling. Serve them hot with ricotta cheese.
Make a batter with the chestnut flour as for the chestnut fritters but thicker. Heat up two "testi" ( moulds of the same depth and width as a plate) , pour 2-3 tablespoonfuls of batter in one of them, then cover it with the second testo. Press them using a piece of wood in order to spread well the inside mixture.Make this operation during 1-2 minutes, meanwhile turn the testi upside down at least twice. When the neccio is cooked, roll it up and fill it with ricotta cheese.
Seave 500 g neccio flour (chestnut flour) and 500 g wheat flour together, add 2 eggs, 2 pkt baking powder, 2 tbsp seeds oil, 2 tbsp sugar, grated orange zest, 1 pinch of salt. Make a dough with all the ingredients, knead it well and let it rise.
Roll it out , cut it into round shapes , you can use a glass for this operation, then fry them in plenty of hot oil. Dust with sugar and serve hot .
CHESTNUT FLOUR PUDDING
Budino di farina di neccio.
Using a bain-marie (water bath) , melt 50 g bitter chocolate in one and a half glassfuls of milk, flavoured with an orange grated zest. Allow to cool, and in the meantime mix 200 g of chestnut flour with one and a half glassfuls of milk. Add 3 beaten yolks of egg , a pinch of salt , 100 g sugar , the melted chocolate cream and the stiffly-beaten whites of egg , add them carefully into the rest of the mixture.
Butter a pudding basin, dust it with sugar and pour in the mixture. Put the basin in a container of very hot water and bake in the oven, pre-heated to 180°C. The pudding is done when it is firm and when a toothpick stuck in the middle comes out dry.
CHESTNUT AND CHOCOLATE CAKE
Torta di castagne al cioccolato:
Make a dough with 500g of chestnut flour , 1/2 litre of milk, 150 g chocolate powder , 50 g wheat flour, 50 g sugar and 10 g sodium - bicarbonate. Combine well all the ingredients, pour in a buttered baking tin and bake.
SWEET CHESTNUT FLOUR CREAM
Crema dolce di farina di castagne
Brown some chestnut flour in plenty of butter. When it is of a golden biscuit colour , dissolve it with some milk, to obtain a soft cream.
Ingredients for 4 persons:
300g wheat flour, 150 chestnut flour, 1 egg yolk , 400 g white curly savoy ( in winter time ) or beetroot ( in summer time ), 200 g potatoes,100 g butter, 200 g fontina cheese, 2 garlic cloves, 4 tbsp grated Parmesan cheese, salt.
Sieve the two flours on the pastry board, add 1 egg yolk and some water in the middle, to obtain a soft dough. Roll it out , twice thicker than the normal pasta dough, and cut it into strips about 10 cm long. Bring to the boil plenty of salted water. Take the central parts off the cabbage, cut it into pieces, peel the potatoes and cut them into pieces too. Pour the cut vegetables into the boiling water and add the pizzoccheri. Cook until they are nearly soft ( al dente). Meantime slice the fontina cheese thinly. Brown the butter in a pan with a garlic clove. Take out the garlic , drain well the pizzoccheri and the vegetables. Place pizzoccheri and vegetables in layers on a serving plate, dust each layer with sliced and grated cheese and drop some butter on the top. Serve very hot.
Tortelli di farina di neccio
For the pasta:
300 g wheat flour, 2 eggs, water and salt.
For the filling:
300 chestnut flour, 1/4 litre of milk.
For the dressing:
50 g butter, 50 g ricotta cheese, 3-4 peeled walnuts.
Make a dough with the flour, eggs, water and salt. Roll it out and cut it into strips about 15 cm wide and 30 cm long.
Dissolve the chestnut flour with some water and use this mixture to make some little balls. Line these balls on the strips, fold the dough over the top and cut out square shaped ravioli. Seal them well to avoid the filling to come out during the cooking time. Bring plenty of salted water to the boil and cook the ravioli for 15 minutes, drain them well and dress with sheep ricotta cheese combined with some butter, a pinch of salt and the minced peeled walnuts.