{"id":1914,"date":"2015-11-10T03:24:25","date_gmt":"2015-11-10T03:24:25","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/11\/10\/2015119chestnut-and-porcini-ravioli\/"},"modified":"2015-11-10T03:24:25","modified_gmt":"2015-11-10T03:24:25","slug":"2015119chestnut-and-porcini-ravioli","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/11\/10\/2015119chestnut-and-porcini-ravioli\/","title":{"rendered":"Chestnut and porcini ravioli"},"content":{"rendered":"<p>While browsing my ravioli pictures and recipes I found one I invented last year and that was just magnificent: chesnut and porcini ravioli. I love chesnut flour for its sweet taste and delicate flavor and I find it perfect to cook everything, bread, cake, crepes, pancake, crust for tarts or ravioli pasta. It is perfect with autumn veggies, prosciutto, parmegiano, melty cheese&#8230; I prepared porcini ravioli with a pasta made with chesnut flour. I simply replaced 3\/4 of the regular flour by chestnut flour (more makes the dough hard to work). For the filling I used dried Italian porcini that I rehydrated, I chopped them and mix with a little of flour. You can add meat if you like too, or a bit of cheese. Then I filled the ravioli, boiled them and served with simply olive oil, salt and pepper. Super winner recipe that I really love! Of course if you have the chance to have fresh porcini I recommend to serve some too, just grilled in olive oil to top the ravioli!&nbsp;<\/p>\n<p>Now wondering what will be my next ravioli!&nbsp;<\/p>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/54c4c3bde4b03dfa2a325d98\/550e8df8e4b047e3d942a260\/564081e0e4b01aca66bdd8fc\/1447068132240\/image.jpg\" alt=\"\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>While browsing my ravioli pictures and recipes I found one I invented last year and that was just magnificent: chesnut and porcini ravioli. I love chesnut flour for its sweet taste and delicate flavor and I find it perfect to cook everything, bread, cake, crepes, pancake, crust for tarts or ravioli pasta. It is perfect&#8230; <a class=\"more-link\" href=\"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/11\/10\/2015119chestnut-and-porcini-ravioli\/#more-1914\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":1916,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[359,346,337],"tags":[252,22,21,420,283,1047,284,12,13,335],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/1914"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=1914"}],"version-history":[{"count":0,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/1914\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=1914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=1914"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=1914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}