Ravioli with chestnut filling and béchamel apple sauce

Ingredients for 4 servings:

• 300 g wheat flour type 700
• 2 m.-sized eggs
• 2 tbsp water
• 200 g chestnuts (500 g raw with shell)
• 3 m.-sized potatoes
• 1 m.-sized onion(s)
• 1 handful of porcini mushrooms, dried
• e.g. salt and pepper
• Vegetable broth, instant
• 2 tbsp butter or ghee
• 2 tbsp wheat flour
• 500 ml milk (for food separators 200 ml cream + 300 ml water)
• ½ tsp thyme
• 1 apple
• some lemon juice
• e.g. salt and pepper
• Vegetable broth, instant
• possibly lemon thyme, fresh or parsley, for garnishing

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

festive vegetarian and suitable for food combining.

For the dough, put flour in a bowl. Add eggs and then water until the dough has a smooth consistency but doesn’t stick to the bowl. Let it rest. Roll out the dough on a floured surface until 1 mm thin and cut into 7 cm wide strips, then cut into squares. For the filling, score the tips of the chestnuts and roast on a rack at 180 °C for 25 minutes using a fan oven or use pre-cooked chestnuts. Peel the potatoes and cook with the roasted chestnuts until tender, drain well, and puree with a hand blender. Soak the porcini mushrooms in approx. 150 ml of lukewarm water for 20 minutes. Don’t discard the water afterwards. Fry the onions until golden, add the mushrooms, and fry. Pour in the soaking water, filtering out any soil first if necessary, and bring to a boil once. Add to the pureed chestnuts, mix well, and season to taste. Place heaps of filling onto the dough squares, shape them into a triangle, and seal the corners. If the dough isn’t sticky, add a little water to moisten the sticky edges. Place the ravioli in batches in a very large pot with plenty of salted water and simmer over medium heat for about 10-13 minutes. For the béchamel apple sauce, first put the butter and flour in a small pot and brown lightly. Remove the pot from the heat and add the milk or cream and water mixture a spoonful at a time, whisking vigorously until a smooth paste forms. If it doesn’t seem to be coming together, just keep stirring. Then add larger amounts of liquid. Return the pot to the stovetop and simmer for a few minutes until the sauce thickens. Add the thyme and cored apple and continue simmering until the apple is tender. Purée the sauce and season to taste. Serve the ravioli with the sauce and garnish with herbs, if desired. The ravioli serves 4 people, but can also be frozen. The ravioli can be used, for example, without thawing, as an ingredient in vegetable soup.