Santa Claus Beard Shaving

ravioli stuffed with chestnut flour and pumpkin pie

This, we know, is the period of pumpkin and chestnuts falling leaves and the smell of wood smoke and damp earth and hot drinks in a tremeda rainy day.

This recipe was created a little 'for all these reasons, a bit' cause I had Coming throat reading it on the blog of Paola and a little 'because I had to dispose of 200g of chestnut flour that was lying there since last year:)) Here's how they were born and my ravioli stuffed with chestnut flour and Pumpkin .

From the original recipe as usual I did some changes, this time at least, a bit 'to personal taste, because there's not much love macaroons, a little 'out of necessity, as Paola did not put water, while I had to add it by force, because the dough is not tied to anything.
We place so my verson, but also go for a ride even in his blog, because it's worth it!


Finally, I participate with this recipe - a hair-raising to Rebecca :

INGREDIENTS

flour chestnuts 200g flour 600g

Eggs 6

Lukewarm water glass ca.1

Extra virgin olive oil 2 tablespoons

Salt to taste (do not worry if it has little if anything salerete more cooking water)

a whole pumpkin in the round (1kg / 1,5 kg) 4 medium potatoes

Parmesan or grana cheese a few tablespoons
Salt, pepper and nutmeg




PROCEDURE
Mix the flour with the eggs, oil and salt, having at hand a glass of water and add if necessary.

When you format a nice smooth ball, wrap in plastic wrap and refrigerate for at least half an hour.

In the meantime, put in oven to bake the pumpkin, I would say at 150 º for at least a quarter of an hour, and boil the potatoes in lightly salted water.

Place pumpkin and potato into a bowl, add the grated cheese, salt, pepper and nutmeg (do not skimp here, instead, that the pumpkin is very sweet!) and mix all together, creating a beautiful soft cream.

At this point, prepare the dumplings, pull the dough by hand or by machine (santa machine! With all the dough I did I would have killed to pull by hand!).

Prepare the circles with a cutter, maybe with the milled edge.

Place a teaspoon of filling in center of dough circle.

Close to half of the ravioli with the help of your fingers.

Place the ravioli on a plate with a lot of flour or you attack, you can eat them right away, within a couple of days or freeze them and then have them ready to be put in water to boil.

seasoning, I used a bit 'of butter and a generous sprinkling of parmesan and black pepper, a perfect contrast with the sweetness of the ravioli filling zuccoso!

ENJOY!