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.