Raviolis with American Pistachios

By Chef Stefania Corrado

Raviolis with American Pistachios




4 ounces all-purpose flour

2 ounces semolina

4 egg yolks

4 eggs

A cap of vinegar

Salt to taste

2” - 2½” diameter pastry cutter


The Filling:

2 potatoes baked in foil

5 ounces toasted American pistachios unshelled

Nutmeg to taste

Salt to tase


Balsamic Stock:

1L/ 33 ounces Vegetable stock for 4 persons

Thyme to taste

Mint to taste

Licorice to taste

Salt and pepper to taste


For the filling:
Toast the American pistachios for a few minutes, then mince them with the potatoes baked in the oven (200 C°/390F° for 1.5 hours) until it becomes a sauce. Add salt, if needed, pepper and nutmeg. Put the filling in a pastry bag and set aside.

For the balsamic stock:
Bring the vegetable stock to a boil; turn off the stove and make an infusion with aromatic herbs for ten minutes. Pass through a strainer and keep it warm before serving with the raviolis.

For the ravioli:
Knead all the ingredients with a pasta maker and let the dough rest in the refrigerator, covered with a wrap for about 30 minutes. Spread out 1 teaspoon dough, with the help of the pastry cutter, cut the dough and stuff with the filling. Close the ravioli. Parboil the ravioli for a few minutes in salted water and serve with the stock.

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