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1. Make a cut in the shells of the chestnuts with a sharp knife.
2. Cook them in hot water for 45 minutes.
3. Drain and remove the shell and internal skin.
4. In a blender or food processor combine the Ricotta, Nutmeg, Salt, chestnuts, and rosemary.
5. Blend until smooth.
6. Make the pasta dough with the flour and eggs.
7. Roll it out and cut into 4 in wide strips.
8. Place 1/2 teaspoon of the filling at 2 inch intervals along one side of each strip.
9. Folding each strip lengthwise back over the filling and press well around the filling.
10. Cut the ravioli with a ravioli wheel.
11. Cook them in plenty of boiling salted water for 5 to 7 minutes or until they rise to the surface.
12. Drain in a colander.
13. Put the mascarpone in the top of a double boiler.
14. Add the sage leaves and beat with a wooden spoon until it becomes an almost liquid cream.
15. Serve the ravioli with the mascarpone sauce.
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