Italians love chestnuts and use them in most creative ways, such as Chestnut and Sausage Ravioli with Brown Butter and Crispy Sage Sauce, a delicious pasta dish of impeccable flavor.
Italians loChestnut and Sausage Ravioli with Brown Butter and Crispy Sage Sauce

Chestnut and Sausage Ravioli with Brown Butter and Crispy Sage Sauce
 
Prep time
Cook time
Total time
 
Make this as a main course for 4, or a starter for 6 people. Simply delicious.
Author:
Recipe type: Main Course
Cuisine: Italian
Serves: 24 ravioli, 4 portions
Ingredients
  • 6 ounces chestnut puree, canned
  • 1 whole egg, large
  • 4 ounces sweet Italian sausage
  • 1 shallot, peeled and chopped
  • nutmeg, freshly grated, to taste
  • salt, to taste
  • pepper, black, to taste
  • 6 whole chestnuts in water
  • 1 pound fresh pasta dough
  • 1 recipe Brown Butter and Crispy Sage Sauce (see below)
Brown Butter and Crispy Sage Sauce
  • 8 ounces butter, unsalted
  • two bunches fresh sage
  • 6 ounces whole chestnuts in water, quartered
  • salt, to taste
  • pepper, black, to taste
Instructions
  1. Remove sausage from its casing and sauté it with chopped shallots until fully cooked. When cool, chop fine. Place chestnut puree in a bowl and spread smooth. Add egg and stir until incorporated. Add cooked sausage and season as necessary.
  2. Roll pasta dough out to thinnest setting and apply 24 mounds of filling, about 1-inch apart. Top each mound with a 1/4 of a Chestnut in Water (drained) and top with another layer of pasta dough. Use some of the water to seal the top and bottom layers of pasta, and trim the ravioli.
  3. Cook the ravioli in boiling water to desired doneness.
  4. Stir the ravioli to ensure they are evenly coated with the sauce.
Brown Butter and Crispy Sage Sauce
  1. Place the butter in a hot sauté pan and allow it to get lightly browned. Once the butter gets brown add the cooked ravioli, sliced chestnuts and then the sage.
  2. Garnish with grated cheese and fried sage leaves.

 

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