Chestnut Ravioli with Bacon and Sage Brown Butter

Chestnut Ravioli with Bacon and Sage Browned Butter
The chestnut has a rich but mild flavor. It goes wonderfully with the spicy redolence of bacon, onion, and garlic. Add some chopped apple and wrap it in pasta and what you have is a brand new combination of flavors.

Using won ton wrappers cuts the time of preparation, to make this doable at short notice. Ready-to-eat chestnuts make this even easier!

1 cup roasted, shelled and skinned fresh chestnuts
2 ounces sliced bacon, chopped fine
7 tablespoons unsalted butter
¼ cup finely chopped onions
1 large garlic clove, smashed but not chopped in pieces
¼ cup water
1 tart apple, such as Granny Smith
2 tablespoons freshly grated Parmesan cheese
1 tablespoon finely chopped fresh flat leaf parsley
Sea salt & freshly ground black pepper
48 round won ton wrappers (12-ounce package)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh sage


Chop the chestnuts.


Cook the bacon in three tablespoons unsalted butter in a heavy saucepan over medium heat, stirring until the bacon is crisp on the edges, about five minutes.

Add the onion and garlic and continue to cook, stirring, until the onion is softened.

Add the chestnuts and water. Simmer, stirring, until the liquid is reduced by about half. Discard the smashed garlic.

Transfer the mixture to a bowl and mash to a coarse paste with a fork.


Peel half of the apple. Cut the peeled half into ¼ inch pieces until you have enough to measure three tablespoons. Reserve the remaining unpeeled apple.

Stir the diced, peeled apple into the chestnut mixture with the Parmesan cheese, the parsley, and the salt and pepper to taste.

Put one won ton wrapper on a work surface, being careful to keep the remaining wrappers covered in plastic wrap so they don't dry out.

Mount a scant tablespoon of the chestnut filling in the center of the wrapper and lightly brush the edges with water. Top with a second wrapper, pressing down around the filling to force out the air.

Trim the excess dough off with a 2¾ inch round cookie cutter and seal the edges well, pressing them firmly with your fingertips.

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

Cut enough of the unpeeled apple into a ¼ inch dice until you have three tablespoons, and toss with the lemon juice.

Heat the remaining 4 tablespoons of butter in a large heavy skillet over medium heat until the foam subsides and the butter begins to brown.

Stir in the sage and cook, stirring, until the sage is crisp and the butter is golden brown. Season with salt and pepper.


Add the ravioli to a 6 quart pot of salted boiling water, then cook at a slow boil, stirring gently from time to time, until the pasta is tender 3 to 5 minutes.

Carefully transfer the ravioli with a slotted spoon to a colander to drain.

Slide the ravioli into the sage butter and cook over moderate heat, stirring gently, for 1 minute.


Sprinkle the ravioli with the unpeeled apple and season with pepper.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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