Chestnut Ravioli with Browned Butter and Thyme

Name: Chestnut Ravioli with Browned Butter and Thyme
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 servings Balsamic vinegar, for drizzling, optional; 142 grams cup canned chestnuts (about , plus 3 for garnish; 2 larges eggs; 4 cloves garlic, lightly smashed; 4 servings Kosher salt and freshly ground black pepper; 473 milliliters ounces Parmesan, finely grated (about; 118 milliliters ricotta; 2 larges fresh thyme sprigs; 1 stick unsalted butter; 40 wonton wrappers

You can never have too many main course recipes, so give Chestnut Ravioli with Browned Butter and Thyme a try. This recipe makes 4 servings with 790 calories, 33g of protein, and 44g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up wonton wrappers, chestnuts, butter, and a few other things to make it today. To use up the chestnuts you could follow this main course with the Dark Chocolate-Caramel Cake with Gold-Dusted Chestnuts as a dessert. From preparation to the plate, this recipe takes about 40 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Place the chestnuts and 1/2 cup water in a small heatproof bowl. Microwave until the water is hot and the chestnuts have softened, about 3 minutes.

Ingredients you will need

Chestnuts

Water

Equipment you will use

Microwave

Bowl

Drain the chestnuts (reserving the liquid) and place in the bowl of a food processor. Blend with 1 tablespoon of the reserved liquid until finely ground.

Ingredients you will need

Chestnuts

Equipment you will use

Food Processor

Bowl

Add the 1 1/2 cups of the Parmesan, the ricotta and a large pinch of salt and pepper. Blend until completely smooth. Taste for seasoning and adjust with additional salt and pepper if needed.

Ingredients you will need

Salt And Pepper

Seasoning

Parmesan

Ricotta Cheese

Add 1 egg and blend until well combined.

Ingredients you will need

Egg

Transfer to a mixing bowl and reserve.

Equipment you will use

Mixing Bowl

Bring a large stockpot of salted water to a boil (it should taste like sea water).

Ingredients you will need

Water

Equipment you will use

Pot

While the water is coming to a boil, form the raviolis.

Ingredients you will need

Ravioli

Water

Whisk the remaining egg in a small bowl with 1/2 teaspoon water.

Ingredients you will need

Water

Egg

Equipment you will use

Whisk

Bowl

Place 5 wonton skins on a lightly floured work surface.

Brush the wonton skins with the egg wash.

Ingredients you will need

Egg

Place a leveled tablespoon of the chestnut filling in the center of each wonton skin.

Ingredients you will need

Chestnuts

Place 5 more wonton skins directly on top. Use your fingers to gently press the skins together. Use a 2 1/2-inch round cookie or biscuit cutter lightly dipped in flour to cut around the filling.

Ingredients you will need

Biscuits

All Purpose Flour

Transfer the filled raviolis to a baking sheet lined with parchment paper and cover with a slightly damp paper towel. Make 15 additional raviolis with the remaining wonton skins and filling.

Ingredients you will need

Ravioli

Equipment you will use

Baking Paper

Baking Sheet

Paper Towels

Once all of the raviolis are made, make the brown butter sauce.

Ingredients you will need

Ravioli

Butter

Sauce

Place the butter, garlic and thyme in a large, straight-sided saute pan.

Ingredients you will need

Butter

Garlic

Thyme

Equipment you will use

Frying Pan

Heat over medium heat until the butter starts to bubble and foam, about 5 minutes, stirring occasionally. Continue cooking until the foam subsides and brown specks start to appear, 1 to 2 minutes, stirring constantly. Turn off the heat and cover with a lid to keep warm while you cook the raviolis.

Ingredients you will need

Ravioli

Butter

In batches, add the raviolis one at a time to the boiling water, stirring after every addition. Cook until the raviolis float to the top, about 2 minutes. Use a slotted spoon to remove from the water and add to the browned butter; it is okay if some pasta water gets in the sauce. Toss the raviolis in the sauce. Continue with the remaining raviolis.

Ingredients you will need

Water

Ravioli

Butter

Sauce

Equipment you will use

Slotted Spoon

To serve, remove the thyme sprigs and garlic from the sauce, reserving the thyme. Divide the raviolis and sauce among 4 plates.

Ingredients you will need

Thyme

Ravioli

Garlic

Sauce

Sprinkle with the remaining cheese and crispy thyme leaves. If desired, lightly drizzle with balsamic vinegar. Use a peeler to thinly shave whole chestnuts over the entire dish.

Ingredients you will need

Balsamic Vinegar

Thyme

Chestnuts

Cheese

Equipment you will use

Peeler

Equipment

Ingredients

Servings:

4servings

Balsamic vinegar, for drizzling, optional 142grams

cup canned chestnuts (about , plus 3 for garnish 2larges

eggs 4cloves

garlic, lightly smashed 4servings

Kosher salt and freshly ground black pepper 473milliliters

ounces Parmesan, finely grated (about 118milliliters

ricotta 2larges

fresh thyme sprigs 1stick

unsalted butter 40

wonton wrappers

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Monsanto Il Poggio Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.