Handmade Chestnut Rigatoni with Braised Veal, Squash, Shaved Brussels Sprouts, and Pecorino

Handmade Chestnut Rigatoni with Braised Veal, Squash, Shaved Brussels Sprouts, and Pecorino
Staff Writer
Jane Bruce

For a hearty hoilday meal, try this flavorful chestnut pasta with tender braised veal and vegetables. 

For more recipes, visit Justmarriedandcooking.com

4
Servings
566
Calories Per Serving
Deliver Ingredients

Ingredients

For the pasta

  • 4 Ounces chestnut flour
  • 3 Ounces bread flour
  • 1/4 Teaspoon baking soda
  • 1 egg white
  • 2 Ounces water

For the braised veal, squash, and shaved Brussels sprouts

  • 1 Pound braised veal meat, or duck confit
  • 2 Cups veal cooking liquid or chicken stock
  • 1 Cup Brussels sprouts, shaved or thinly sliced
  • 1 Cup roasted butternut squash
  • Fresh grated pecorino cheese, as needed

Directions

For the pasta

Combine the flours and baking soda in the bowl of a KitchenAid mixer fitted with the paddle attachment. Add the egg white and water and mix at low speed for 2 minutes.

The dough will be in pieces, not 1 solid ball. Gather the pieces of dough, press them together and wrap tightly in plastic and set aside to rest for 30 minutes.

Cut the pieces of dough into walnut-sized pieces, roll into a ball pass through the KitchenAid pasta extruder with a rigatoni die. Catch the pieces on a floured baking sheet. Rest uncovered until ready to cook.

For the braised veal, squash, and shaved Brussels sprouts

Bring a large pot of salted water to a boil.

In a separate pan, heat the veal in its cooking liquid.

Add the pasta to the boiling water and cook 3 minutes. Transfer the pasta, along with some of the water into the pan with the veal. Return the pan to a simmer and add the Brussels sprouts and squash. Cook everything together 1 minute more, stir in the cheese, and divide among bowls.

Nutritional Facts

Total Fat
25g
36%
Sugar
5g
6%
Saturated Fat
6g
25%
Cholesterol
214mg
71%
Carbohydrate, by difference
32g
25%
Protein
53g
100%
Vitamin A, RAE
145µg
21%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
33mg
44%
Vitamin K (phylloquinone)
72µg
80%
Calcium, Ca
112mg
11%
Choline, total
175mg
41%
Fiber, total dietary
4g
16%
Fluoride, F
10µg
0%
Folate, total
88µg
22%
Iron, Fe
4mg
22%
Magnesium, Mg
92mg
29%
Manganese, Mn
1mg
56%
Niacin
17mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
487mg
70%
Selenium, Se
55µg
100%
Sodium, Na
582mg
39%
Vitamin D (D2 + D3)
1µg
7%
Water
265g
10%
Zinc, Zn
4mg
50%

Chestnut Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Chestnut Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.