Chestnut and Sausage Ravioli with Brown Butter and Crispy Sage Sauce
Cuisine: Italian
Author: Kitchens
Prep time: 30 mins
Cook time: 18 mins
Total time: 48 mins
Make this as a main course for 4, or a starter for 6 people. Simply delicious.
  • 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
  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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