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Home Flavours Traditional Recipes Desserts Raviole with Jam and Chestnut Filling

Raviole with Jam and Chestnut Filling

Raviole con ripieno di marmellata e castagne

Raviole castagne JPGRecipe of the Bologna Apennine

Difficulty: Medium

Ingredients: 500 g of flour, 250 g of sugar, 50 g of soft butter, 3 eggs, 1 pinch of salt, the grated zest of half a lemon, 1 teaspoon of bicarbonate, milk if needed. For the filling: plum jam, boiled dry chestnuts mashed with a fork. Makes 15/20 “raviole”.

Preparation: Make the dough with the above-said ingredients, then roll it out with the rolling-pin and, with a cup, cut out some rounds, which will then be filled with the jam mixed with the mashed chestnuts. Fold the rounds in the shape of a half moon, sticking the sides to each other with the fork tines, lay them on a baking pan covered with baking paper and cook them in a preheated oven at 180° for about 10/15 minutes.

Notes: The sugar can be replaced with 3 tablespoons of honey and the bicarbonate by half a bag of baking powder.

Suggested white wine Montuni del Reno


Recipe sent by: Carmen Ferrari - Vidiciatico (BO)

Last modified Sep 30, 2015

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