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Boil peeled chestnuts in milk with a pinch of salt and vanilla. Pass through a sieve and add sugar, alchermes and vanilla-flavoured icing sugar. Make the pasta dough with egg, flour, sugar and butter; roll out finely, and place a small spoonful of the chestnut filling in rows on the dough; cover with another sheet of dough and cut with the special cutting utensil into ravioli shapes. Deep-fry in very hot vegetable oil. When ready they may then be glazed with a mixture of sugar and alchermes, if desired.

Mugello in a nutshell

Discover Mugello in your next holiday in Tuscany, suggestions for spending 1, 3 or 5 days in Mugello

 

       

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Mugello guide books


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