“We chose A Tavola! to offer our guests an authentic and unforgettable culinary experience. Every dish prepared with their pasta receives enthusiastic reviews. Furthermore, their customer service is impeccable and always available to meet our needs.”
Autumn Scents: Chestnut and Pancetta Ravioli
The season is changing and with it the flavors: autumn has arrived at A Tavola!
The air is getting cooler, colors are turning into warm and golden tones, and enveloping scents that smell of home, woods, and a lit fireplace are returning to the kitchen.
Among the protagonists of this season, chestnuts are a must: an ancient and noble fruit, capable of transforming every dish into a flavorful embrace.
To inaugurate the season, we present our Chestnut and Pancetta Ravioli, a harmonious encounter between the softness of the filling and the intense, fragrant note of the seasoning.
A dish that tells the story of autumn in every bite.
👉 Watch Carlo’s recipe, where he prepares our Chestnut and Pancetta Ravioli step by step: a true tribute to the flavors and scents of the season!
The recipe: Chestnut and Pancetta Ravioli seasoned with crispy pancetta, leeks, and bay leaf-infused butter
A simple yet character-rich seasoning, where every ingredient finds its natural balance.
Method: step by step
- Brown the pancetta.
Dice the pancetta and let it brown in a hot pan with a sprinkle of pepper; once crispy, set it aside, keeping its fragrant cooking fat. - Stew the leek.
In the same pan, add the thinly sliced leek and let it soften gently in the pancetta fat until it becomes tender and aromatic. Remove and set aside. - Prepare the butter and bay leaf base.
In the same pan, add a knob of butter and a bay leaf: let them melt together, releasing an inviting aroma. - Cook and toss the ravioli.
Cook the ravioli in boiling salted water for one minute, then transfer them to the pan with the butter and bay leaf. Add a small ladle of cooking water and toss until you get a glossy cream that coats the pasta.
For an extra touch, add some grated pecorino to make it even creamier. - Assemble the dish.
Complete with the stewed leek, crispy pancetta, and a sprinkle of fresh chives.
The taste of autumn on your plate
The sweetness of the chestnuts blends with the savoriness of the pancetta, while the butter and bay leaf provide an elegant and enveloping scent.
Every forkful is a journey through the colors of autumn, among golden leaves, damp paths, and home cooking.
A Tavola! Chestnut and Pancetta Ravioli are ideal for those who love authentic flavors and recipes that evoke emotion: a perfect dish to welcome the new season with taste and warmth.
You will also find them at the National Chestnut Fair in Cuneo!: a special opportunity to experience firsthand the scents and flavors of autumn by A Tavola!
Come and discover our Chestnut and Pancetta Ravioli at the A Tavola! local markets.
Let yourself be won over by the scent of autumn and bring all the magic of its colors to your table.
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Reviews
Testimonials
Marco L.
DIRECTOR – HOTEL IL SOGNO
“Partnering with A Tavola! has been a winning choice for our catalog. The wide range of fresh and filled pasta sells very well thanks to the superior quality and punctual deliveries. Our customers especially appreciate the attention to genuine ingredients and traditional flavors.”
Anna P.
PURCHASING MGR. – FRESCO GUSTO
“Since we started using A Tavola! products, our customers haven’t stopped complimenting the quality of the pasta. The freshness and authentic taste truly make a difference in our dishes. It’s like having a partner who shares our passion for culinary excellence!”
Mario R.
CHEF – LA PERGOLA RESTAURANT
