CHESTNUT RAVIOLI
I found this recipe in a magazine about 6 years ago. I made this a few years later, and loved it! It was a fun alternative to make around the holidays. It was hard to find the chestnuts, but if you have a "World Market" store around, they sell a jar of chestnuts around the holidays for a fairly reasonable cost. I had never had chestnuts before, and was surprised when I opened the jar to find they are semi-soft, and very easy to work with. Enjoy!
Provided by Erin Justice
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon in 2 tbsp butter until crisp on edges.
- Add shallot and garlic, cook until soft.
- Add chestnuts and water, simmer until liquid is reduced. Discard garlic.
- Transfer to bowl, mash to paste with fork and add parsley and parmesan.
- Season lightly with a dash of salt.
- Fill won ton wrappers with mixture. Lightly brush the edges of the wrappers with water and press closed.
- Brown 3 tbsp butter, stir in sage and season lightly with salt.
- Boil ravioli in water for 2-3 min until it rises to top.
- Remove from water and cook in butter sauce 1 minute.
- Serve, and enjoy!
Nutrition Facts : Calories 329.4, Fat 20.6, SaturatedFat 11.2, Cholesterol 51.3, Sodium 491.5, Carbohydrate 29.1, Fiber 0.9, Protein 6.8
CHESTNUT RAVIOLI WITH SAGE BROWNED BUTTER
Categories Herb Nut Pasta Appetizer Fall Sage Chestnut Gourmet Sugar Conscious Kidney Friendly Peanut Free Soy Free
Yield Makes 8 (first course) servings
Number Of Ingredients 14
Steps:
- Coarsely chop chestnuts.
- Cook pancetta in 3 tablespoons butter in a large heavy saucepan over moderate heat, stirring, until crisp on edges, about 5 minutes. Add onion and garlic and cook, stirring, until onion is softened. Add chestnuts and water and simmer, stirring, until liquid is reduced by half. Discard garlic.
- 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.
- 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. Transfer ravioli to a dry kitchen towel, then make more in same manner.
- Cut enough of unpeeled apple into 1/4-inch dice to measure 3 tablespoons and toss with lemon juice.
- 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.
- 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.
- Sprinkle ravioli with unpeeled apple and season with pepper.
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