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Ingredients
US|METRIC
4 SERVINGS
- 10.5 oz. chestnuts (fresh, or 7 ounces, 200 grams already cooked and peeled chestnuts)
- 5 oz. ricotta
- 1/3 cup grated Parmesan cheese (finely, plus more for serving)
- 1 egg
- 1/2 tsp. ground nutmeg
- 1 1/2 tsp. fennel seeds (wild, or regular fennel seeds, slightly crushed, divided)
- 1 pinch salt
- 3 1/2 Tbsp. butter
- 1 2/3 cups all purpose flour (plus more for dusting)
- 1 egg
- 2 yolks (reserve the whites)
- 1 pinch salt
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol265mg88% |
| Sodium420mg18% |
| Potassium550mg16% |
| Protein19g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate76g25% |
| Dietary Fiber8g32% |
| Sugars<1g |
| Vitamin A15% |
| Vitamin C50% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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