Nutritional information for fresh chestnuts
Nutritional information for dried chestnuts
Nutritional information for chestnut flour
Rose's Chestnut Ravioli
Filling: Add the peeled chestnuts, cream, sugar, and vanilla bean to a pot. Simmer until tender. Purée in a food processor until smooth. Add the chopped chestnuts and salt and pepper.
Pasta: Combine all ingredients in a bowl. Mix until dough is formed. Let stand covered for 20 minutes. Form ravioli by rolling out the pasta dough and filling with chestnut stuffing. Serve with roasted venison and a red wine juniper berry sauce.