Agostina’s recipes

Sant’Egidio style chestnut Ravioli

Ingredients for 4 people:

For the noodle: 250g of chestnut flour, 150g of soft wheat flour, 2 whole eggs, 1 yolk, olive-oil as required.
For the stuffing: 50g of ricotta-cheese, 1 minced shallot, 50g of grated bread, salt as required.
For the seasoning: 300g of fresh Porcini mushrooms, white wine, mint, salt as required.
Preparation
Knead the dough with the two flours, let it rest for two hours, stretch it in two thin sheets, spread the stuffing on one and close it in the shape of a Raviolo with the other. Cook and season with the mushroom-sauce previously prepared.

Agostina’s Pici with a garlic-sauce

Ingredients for 4 people:

For the noodle: 400g of flour, 8 spoons of extra virgin olive-oil, 1 whole egg, 1 yolk, salt, 1 glass of lukewarm water.
For the garlic-sauce: 400g of tomatoes, 5 garlic cloves with peel, 6 spoons of extra virgin olive-oil, pepper and parsley.
Preparation
Knead and prepare the “pici” (a kind of noodle). Brown the garlic cloves in a low frying-pan; add parsley, pepper and tomato. Cook on a slow fire for an hour and then make a thick and creamy tomato sauce. Season the Pici adding very-seasoned pecorino cheese