Chestnut and Artichoke Gluten-Free Ravioli Recipe

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This ravioli recipe is made with chestnut flour for gluten-free fresh pasta. However, it also a great recipe to try for a pasta dough with a slightly nutty flavour, and it is commonly used throughout Tuscany. When paired with an artichoke filling it creates a beautiful earthy pasta dish that is lifted by the fragrant sage butter.

This recipe was created by our friends at A.L.P.A

Ingredients for the pasta dough

300g Chestnut flour
250g Rice flour
4 eggs
Extra virgin olive oil - to taste
Salt - to taste

Ingredients for the filling

8 artichokes
100 g grated cheese
1 egg
Gluten-free breadcrumbs
Salt - to taste
Pepper - to taste
Extra virgin olive oil - to taste

Ingredients for the seasoning

Butter
Grated cheese
Sage

How to make the dough

Mix the chestnut flour with the rice flour, then add the eggs and the oil and start to knead.
Once the dough has come together, transfer it to a lightly floured work surface and continue to knead it.
Leave the dough to rest wrapped in cling film in the fridge for at least half an hour.

How to make the filling

Clean the artichokes and cut them into large pieces, then cook them in a pan with extra virgin olive oil, salt and pepper.
When the artichokes are soft, place them in a bowl with an egg, grated cheese and a teaspoon of gluten-free breadcrumbs.
Add salt and pepper to taste and blend everything together with an immersion blender.

How to make the ravioli

Take the dough out of the fridge, roll it out into rectangles and place on the balls of filling.
Cover with the other rectangle of dough and press well to close the filling, then shape the ravioli by cutting them with a pasta wheel.
Cook the homemade ravioli in salted water,
Then when ready, stir in butter, sage and grated cheese.