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Add a photoServings: 8
Ingredients
- 1 c. shelled and skinned roasted chestnuts
- 2 ounce sliced pancetta or possibly bacon finely minced
- 7 Tbsp. unsalted butter
- 1/4 c. finely-minced onions
- 1 lrg garlic clove smashed
- 1/4 c. water
- 1 x Granny Smith apple
- 2 Tbsp. finely-grated Parmesan
- 1 Tbsp. finely-minced fresh flat-leaf parsley Salt to taste Freshly-grnd black pepper to taste
- 48 x round won ton wrappers - (12 ounce pkg)
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. finely-minced fresh sage
Directions
- Coarsely chop the chestnuts. Cook the pancetta in 3 Tbsp. butter in a heavy saucepan over moderate heat, stirring, till crisp on edges, about 5 min. Add in onion and garlic and cook, stirring, till onion is softened. Adds chestnuts and water and simmer, stirring, till liquid is reduced by half. Throw away the garlic. Transfer the mix to a bowl and mash to a coarse paste with a fork.
- Peel half of the apple and cut sufficient of the peeled half into 1/4-inch dice to measure 3 Tbsp.. Reserve remaining unpeeled apple. Stir diced, peeled apple into the chestnut mix with Parmesan, parsley and salt and pepper to taste.
- Put 1 won ton wrapper on a work surface, keeping the remaining wrappers in plastic wrap, and mound 1 scant Tbsp. of filling in center. Lightly brush the edges of the wrapper with water and top with a second wrapper, pressing down around filling to force out air. Trim excess dough with a 2 3/4-inch round cookie cutter and seal edges well, pressing them together with your fingertips. Transfer the ravioli to a dry kitchen towel, then make more in the same manner.
- Cut sufficient of the unpeeled apple into 1/4-inch dice to measure 3 Tbsp. and toss with lemon juice. Heat the remaining 4 Tbsp. of butter in a large heavy skillet over moderate heat till foam subsides and butter begins to turn brown. Stir in sage and cook, stirring, till sage is crisp and butter is golden. Season with salt and pepper.
- Add in ravioli to a 6-qt pot of salted boiling water, then cook at a slow boil, stirring gently occasionally, till tender, 3 to 5 min. 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.
- This recipe yields 8 first course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 8 servings | |
| Calories 181 | |
| Calories from Fat 102 | 56% |
| Total Fat 11.61g | 15% |
| Saturated Fat 7.02g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 140mg | 6% |
| Potassium 206mg | 6% |
| Total Carbs 16.83g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.39g | 2% |
| Protein 3.02g | 5% |
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