Ingredients

  • 1 package wonton wrappers, about 3"x3"
  • 200 grams chestnuts, boiled chopped
  • 55 grams bacon, streaky finely chopped
  • 40 grams onion, yellow finely chopped
  • 1 clove garlic mashed
  • 55 milliliters water
  • ⅜ whole apple, green peel, core,1/4" dice
  • 2 tablespoons cheese, parmesan Regiano finely grated
  • 1 tablespoon parsley finely chopped
  • Beurre noisette
  • 1 tablespoon fresh sage leaves only
  • 56 grams butter, unsalted
  • Garnish
  • ½ whole apple, green 1/4" dice, red/gr
  • 1 tablespoon lemon juice
  • Pasta if not using wonton
  • 125 grams plain flour
  • 1 ¼ large egg
  • 1 ¼ tablespoons olive oil

Directions

1. Cook bacon until crisp. Remove bacon from pan. Reduce bacon grease in pan to 2T/55g onion. Sauté onion until soft, add garlic. Then add chestnuts and water and simmer until liquid is reduced by half.
2. Transfer to a bowl and mash to a paste.
3. Combine bacon, apple, parmesan and parsley with chestnut mixture. Salt and pepper to taste. (20 minutes)
4. Wonton wrappers are easy way to make ravioli. Place 1T above mixture on a wonton. Wet edges with water and place second wonton on top. Seal starting from one edge and move towards opposite edge to remove as much air as possible. You can take a cookie cutter or some other similar cutter to fancy up edges.
5. Otherwise, make and roll your own pasta. I think a one egg pasta is sufficient. Combine 2/3-3/4c flour, one egg, 1 T olive oil either by hand or in food processor. When it comes together, roll in ball, wrap in plastic and let rest for 20 minutes. Then roll out.
6. Roll out pasta to second thinnest setting. Cut off 1/3. Place the 2/3's portion on ravioli maker pan. Make sure you don't flour inside side of pasta. Flour outside side as needed. Roll remaining third of pasta on thinnest setting. Cut thinnest layer to fit ravioli pan with 1" margin for error. Fill ravioli pan with mixture using smallest cookie scoop. Top with second pasta layer. Seal edges with rolling pin, trim and transfer to a dry, lightly floured tea towel. Can be placed in a covered container for several hours before cooking. (30 min for 48 ravioli=4 ravioli trays)
7. Boil water with salt and oil.
8. Heat butter until foam subsides and begins to turn brown. Stir in sage and cook until sage is crisp and butter is golden brown. Season with salt & pepper. (5 min)
9. Boil ravioli for 3-5 minutes or until tender. Carefully transfer ravioli into pan with sage butter and cook for 1 minute. Boil/fry ravioli onsight. (5 min)
10. Serve with diced apple scattered on top and fresh sage leaf garnish.

Notes
Notes:For 35 people at light dinner style buffet 11 servings were basically all gone when served with 7 total savories.
Serving Ideas:Original serves 8 as starter. 11 servings made 52 ravioli

Suggested Wine:(x5)


Categories
Vegetarian Main coursePastaAppetizer, dayle, hot
Keywords
Vegetarian Main coursePastaAppetizer, hot, dayle
MacGourmet downloadChestnut Ravioli with Sage Browned Butter. To import, drag image to your MacGourmet recipe box.