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Chestnut Ravioli



- For the Pasta:

  • 1 cup flour (125g)
  • 3/4 cup semolina flour (50g)
  • 1 cup cooked and puréed chestnuts (125g)
  • 1 egg

- For the Filling:

  • 2/3 cup ricotta (150g)
  • 3/4 cup cooked and chopped chestnuts (100g)
  • Oregano to taste
  • Salt and pepper to taste
  • 1 egg yolk
  • A dash of grated Parmesan

- For the Sauce:

  • 1/2 tbsp butter (20g)
  • Sage to taste
  • Crumbled walnuts to taste


Rinse the chestnuts and make an incision on the back. Cook them in an air fryer and once opened, peel them. Mix with 1 egg and knead with flour and semolina flour. Let the dough rest in the fridge for 2 hours. Meanwhile, prepare the filling by chopping the chestnuts and combining them with ricotta, oregano, salt, pepper, 1 egg yolk, and grated Parmesan. Roll out the dough very thinly (about 1/25 inch or 1mm) and fill with the chestnut mixture. Dampen the surface with water and close the ravioli. Cook in salted water for 3 minutes, then drain and sauté in a pan with butter, sage, and a ladle of cooking water. Plate and garnish with walnuts. Enjoy!

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