Chestnut and ricotta agnolotti with brown butter and toasted chestnuts

For the pasta:

• 3/4 cup all-purpose flour (100 g)
• 3/4 cup chestnut flour (100 g)
• 5 egg yolks

For the filling:

• 2/3 cup fresh ricotta (150 g)
• 1/4 cup goat ricotta (50 g)
• 1 cup cooked and chopped chestnuts (150 g)
• Chopped chives, to taste
• Salt, to taste
• Extra virgin olive oil, to taste

For the sauce:

• 1/4 cup butter (50 g)
• Chopped chestnuts, as needed for garnish

Prepare the pasta dough:

• Mix all-purpose and chestnut flours in a bowl. Add egg yolks and knead into a smooth, elastic dough. Cover and let rest for 30 minutes.

Prepare the filling:

• Combine fresh ricotta, goat ricotta, and chopped chestnuts in a bowl. Mix with chives, olive oil, and salt to taste.

Shape the agnolotti:

• Roll out the pasta dough into thin sheets. Place small portions of the filling along the sheet, fold the dough over, and cut to form agnolotti. Seal the edges securely.

Cook the agnolotti:

• Boil salted water in a pot and cook the agnolotti for 2–3 minutes, until they float to the surface.

Finish in the pan:

• Melt butter in a skillet and toast the chopped chestnuts. Add the cooked agnolotti and toss until lightly golden.

Serve:

• Plate the agnolotti and drizzle with brown butter. Garnish with toasted chestnuts and serve hot.