Chestnut & Ricotta Ravioli

Chestnuts are such a yummy seasonal treat. These nuts are very popular all over Italy but in the US you start seeing them every where right around Christmastime. I got lucky and found chestnut puree which saved a few steps in the cooking process. If you can't find puree boiled chestnuts instead. 

There is some really good flavor in this dish and enough to please anyone at your table. If you can find chestnuts this time of the year I highly suggest trying this recipe out, you will love it! 

For the Ravioli
1 1/2 cups 00 flour or white flour
1/2 cup semolina flour
pinch of salt
1 egg
1/4 cup water

Place the flour and salt into a mound on a smooth floured surface; create a well in the middle. Crack the egg into the well and lightly beat with a fork. Gradually pulling in the flour from the sides in a circular motion until you can't use the fork. At this point start kneading the dough with your hands and continue for 5-8 minutes. If the dough is sticky add in a little flour at a time until you have an elastic ball. Cover in plastic wrap and set aside for 30 minutes. 

For the filling
1 cup of pureed chestnuts
1/3 cup ricotta 
1/2 small onion, diced finely
1 small red apple, peeled and diced finely
4 tbs chopped parsley 
salt & pepper 

Combine all ingredients in a bowl and set aside.          

Once the pasta has set for 30 minutes split the ball into two pieces and run it through a pasta press until you get to the 2nd or 3rd thinnest setting. Place the pasta sheets down on a floured surface. Place filling along one side of the pasta, use your finger to trace around the filling then fold over. 

Use your fingers to press our air from each dollop of filling. Once the air is out and you have use a pasta cutter to cut out the ravioli into squares. Place cut ravioli onto a floured pan or tray then dust with flour so they don't stick together.

Bring a large pot of water to a slow boil. While the water is boiling make the sauce by placing the following ingredients in a pan and heat until butter melts and the sage becomes fragrant.

For the Sauce
4 tbs butter
10 sage leaves 
pinch of salt

Place the pasta into the boiling water, it is ready when it floats. Remove the pasta with a strainer and place into the pan of butter and sage. Serve warm on a plate and garnish with Parmesan or Pecorino cheese and a boiled chestnuts.