Chestnut Ravioli with Sage Browned Butter

Name: Chestnut Ravioli with Sage Browned Butter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp finely chopped fresh flat-leaf parsley; 1 Tbsp finely chopped fresh sage; 1 large garlic clove, smashed; 1 Granny Smith apple; 1 Tbsp fresh lemon juice; 59 milliliters finely chopped onion; 57 grams sliced pancetta or bacon, finely chopped; 2 Tbsps finely grated parmesan; 237 milliliters roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts; (1/2 lb in shell or 7 oz bottled whole); 7 Tbsps unsalted butter; 59 milliliters water; 48 won ton wrappers (12-oz package)

The recipe Chestnut Ravioli with Sage Browned Butter could satisfy your Mediterranean craving in approximately 45 minutes. One serving contains 294 calories, 7g of protein, and 14g of fat. For $1.36 per serving, you get a side dish that serves 8. A mixture of lemon juice, granny smith apple, parmesan, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Coarsely chop chestnuts.

Ingredients you will need

Chestnuts

Cook pancetta in 3 tablespoons butter in a large heavy saucepan over moderate heat, stirring, until crisp on edges, about 5 minutes.

Ingredients you will need

Pancetta

Butter

Equipment you will use

Sauce Pan

Add onion and garlic and cook, stirring, until onion is softened.

Ingredients you will need

Garlic

Onion

Add chestnuts and water and simmer, stirring, until liquid is reduced by half. Discard garlic.

Ingredients you will need

Chestnuts

Garlic

Water

Transfer mixture to a bowl and mash to a coarse paste with a fork. Peel half of apple and cut enough of peeled half into 1/4-inch dice to measure 3 tablespoons. Reserve remaining (unpeeled) apple. Stir diced peeled apple into chestnut mixture with parmesan, parsley, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Chestnuts

Parmesan

Parsley

Apple

Equipment you will use

Bowl

Put 1 won ton wrapper on a work surface, keeping remaining wrappers in plastic wrap, and mound 1 scant tablespoon of filling in center. Lightly brush edges of wrapper with water and top with a second wrapper, pressing down around filling to force out air. Trim excess dough with cutter and seal edges well, pressing them together with your fingertips.

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Dough

Water

Wrap

Equipment you will use

Plastic Wrap

Transfer ravioli to a dry kitchen towel, then make more in same manner.

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Ravioli

Equipment you will use

Kitchen Towels

Cut enough of unpeeled apple into 1/4-inch dice to measure 3 tablespoons and toss with lemon juice.

Ingredients you will need

Lemon Juice

Apple

Heat remaining 4 tablespoons butter in a large heavy skillet over moderate heat until foam subsides and butter begins to turn brown. Stir in sage and cook, stirring, until sage is crisp and butter is golden brown. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Butter

Sage

Equipment you will use

Frying Pan

Add ravioli to a 6-quart pot of salted boiling water, then cook at a slow boil, stirring gently occasionally, until tender, 3 to 5 minutes. Carefully transfer ravioli with a slotted spoon to a colander to drain. Slide ravioli into sage butter and cook over moderate heat, stirring gently, 1 minute.

Ingredients you will need

Ravioli

Butter

Water

Sage

Equipment you will use

Slotted Spoon

Colander

Pot

Sprinkle ravioli with unpeeled apple and season with pepper.

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Ravioli

Pepper

Apple

Equipment

Ingredients

Servings:

1Tbsp

finely chopped fresh flat-leaf parsley 1Tbsp

finely chopped fresh sage 1large

garlic clove, smashed 1

Granny Smith apple 1Tbsp

fresh lemon juice 59milliliters

finely chopped onion 57grams

sliced pancetta or bacon, finely chopped 2Tbsps

finely grated parmesan 237milliliters

roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts; (1/2 lb in shell or 7 oz bottled whole)7Tbsps

unsalted butter 59milliliters

water 48

won ton wrappers (12-oz package)

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. 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 Caposaldo Chianti with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.