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Necci with sheep ricotta

Course Dessert
Cuisine Tuscan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 necci
Author Giulia


  • 400 g of chestnut flour, 14,1 oz - about 2 cups
  • 450 ml 15,2 fl oz - slightly less than 2 cups of water
  • 1 pinch of salt
  • Olive oil

For the filling:

  • 300 g of fresh ricotta, 10,5 oz - 1 ΒΌ cup
  • 2 tablespoons of cane sugar
  • Honey


  • Pour the chestnut flour in a bowl and add a pinch of salt.
  • Pour the water in a thin stream into the flour, stirring constantly with a whisk to prevent any lumps. Mix until you get a smooth batter.
  • Grease a pan with a a drop of olive oil and heat it over medium heat, then pour a ladle of batter into the centre of the pan.
  • Tilt the pan to spread the batter evenly, then cook until the pancakes is golden and dry on one side. Flip the pancake with a spatula and cook on the other side.
  • Move the necci onto a plate and stack them as they are ready.
  • When you have finished making the necci, prepare the ricotta filling: you can use the ricotta plain or you can add a tablespoon or two of brown sugar. Whip the ricotta, spread it onto a chestnut pancake, wrap it on itself and drizzle with honey.
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