CHESTNUT RAVIOLI

Bayern

vegetarian

main course

medium

Torben Ebert

INGREDIENTS FOR 4 PERSONS

500 g pasta dough (ready-made or homemade)
400 g pre-cooked chestnuts
175 g cream cheese
2 tbsp TOMAMI Bayern (formerly Vegami)
150 g butter
1 bunch of sage
Some Parmesan

INSTRUCTIONS

For the filling, puree the chestnuts, cream cheese, TOMAMI Bayern (formerly Vegami), salt and pepper to a fine mixture and pour into a piping bag.

Roll out the pasta dough and cut out circles (approx. 10 cm in diameter). Spread the mixture (about 1 heaped teaspoon) on one half of the circles and brush the edges with a little water. Place the other half of the circles on top and press the edges together firmly with a fork. Store temporarily on a floured tray.

Bring the salted water to the boil and simmer the ravioli for approx. 2-3 minutes. In the meantime, melt the butter over medium to high heat and fry the sage. After 2-3 minutes,
add the ravioli straight from the water into the sage butter. Swirl well and serve with freshly grated Parmesan.