Chestnut Ravioli

Preparation:

Preparation: Prepare the dough by sieving the chestnut flour and the white flour, add 5 eggs, one for every 100 g of flour and knead until you obtain a smooth and elastic dough. Leave the pasta aside and in the meantime prepare the filling for the ravioli. Boil the chestnuts in a saucepan with salt until they are soft. Once cooked, peel them and remove the skin and mash them with a potato masher or a fork. Add the ricotta, the Parmesan cheese and the pecorino and an egg, salt and pepper to taste and mix until the mixture is well blended. Prepare the ravioli by rolling out the dough into a thin sheet, spread the filling over it in regular piles and fold it like a wallet and pressing around the piles close the ravioli which will then be cut out. Boil a pot of water, in the meantime prepare the sauce in a pot, put the knob of butter, the cream and the thyme and fry for a few minutes. When the water boils, add salt and throw away the ravioli which, when cooked, will be seasoned with the previously prepared cream.