Chestnut-Ricotta Filling
 
Makes about 1½ cups
Ingredients
  • ½ cup (120 grams) water
  • ¼ cup (50 grams) granulated sugar
  • ⅓ cup (50 grams) semolina flour
  • 1 large egg yolk (19 grams)
  • ¾ teaspoon (3 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground cinnamon
  • ¾ cup (169 grams) ricotta cheese
  • ⅓ cup (52 grams) Roasted Chestnuts (recipe below), chopped
Instructions
  1. In a small saucepan, bring ½ cup (120 grams) water and sugar to a boil over medium heat. Slowly add flour, stirring constantly; cook until thickened, about 2 minutes. Pour mixture into a small bowl. Cover and refrigerate for 30 minutes.
  2. Transfer mixture to the bowl of stand mixer, and beat at low speed for 1 to 2 minutes. Add egg yolk, vanilla, salt, and cinnamon; beat at medium-low speed until smooth, 3 to 4 minutes. Reduce mixer speed to low. Add ricotta and Roasted Chestnuts; beat until combined, about 2 minutes. Transfer to a small bowl. Cover and refrigerate until ready to use, up to 24 hours.
Notes
You will need 4 to 6 feet of counter space when rolling dough through the pasta rollers. An extra set of hands is helpful during this process. While one person feeds the dough into and helps it out of the pasta machine, the other can keep the dough that's been through the machine stretched out to ensure that it doesn't fold up on top of itself.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/chestnut-ricotta-sfogliatelle/