Comments on: Chestnut Ravioli

By: Christina Avati

Christina Avati — Wed, 18 Nov 2009 15:29:32 +0000

These look gorgeous! I totally want to try pasta making, and these look perfect for a first try.
I have found my chestnuts are easier to cut, when I start at the little tip that sticks up. If I position my knife right in the middle of that tip, then give it a tiny bit of pressure, it will start a groove that goes the direction of the chestnut fiber, making it easy to cut halfway down, so they split as they cook, and peel fairly well.

By: Jason Sandeman

Jason Sandeman — Mon, 16 Nov 2009 16:44:10 +0000

Very nice Nick! I love your ability to stick it through, even when the recipe can be a pain. One thing to consider is a ravioli flute. They look like a tiny pizza cutter, but they give you those nice fluted edges.

This sounds like it would be good with brown butter and sage. Umm. Now you got me drooling!

What a great recipe!

Email me for advice on the best pasta machine!

By: incrediblecrunchyflavor

incrediblecrunchyflavor — Mon, 16 Nov 2009 16:42:35 +0000

wow you’re brave. i always use wonton wrappers…

By: Angela@SpinachTiger

Angela@SpinachTiger — Mon, 16 Nov 2009 15:47:30 +0000

I can’t believe you got them to look this good without a pasta roller. I threw away my first ravioli. Now I have it down. I use the ratio of one cup flour to 2 eggs and just add flour as needed. After testing so many flours, the tenderest ravioli is with King Arthur all purpose. The ravioli with a nice bite is with finely ground semolina flour. Both are great but with different outcome. You will love your pasta machine. Getting the shape down is a whole other matter. I’m still working on it. Sometimes I use a cookie cutter. Sometimes a ravioli maker, sometimes a ravioli cutter. Not perfection yet.

By: Dan

Dan — Mon, 16 Nov 2009 15:35:30 +0000

I make rav’s all the time and they are usually ugly! I don’t really like pretty ones unless it is for a special occasion