This is a recipe from southern Tuscany, where chestnuts are collected from Mount Amiata. Here, they're boiled and mashed and then used along with ricotta as a filling for ravioli. It's a simple dish dressed in butter and wild fennel seeds. <br /> <br />As chestnuts are naturally quite sweet, you can be heavy-handed on the Parmesan, and you may even like to add some crisp, fried bits of pancetta to garnish the dish and add a pop of savoriness. If you're not a fan of fennel seeds, you could use the very classic sage in the sauce and leave them out of the filling. <br /> <br />For an idea on what the chestnut slicer looks like: http://amzn.to/1OGlhot

Share: