Ingredients

1 cup roasted, shelled and skinned chestnuts
2 ounces sliced pancetta or bacon, finely chopped
7 tablespoons unsalted butter
1/4 cup finely chopped onions
1 large garlic clove, smashed
1/4 cup water
1 Granny Smith apple
2 tablespoons finely grated Parmesan
1 tablespoon finely chopped fresh flat-leaf parsley
Salt and pepper
48 round won ton wrappers (12-ounce package)

1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh sage

Directions

Coarsely chop the
chestnuts. Cook the pancetta in 3 tablespoons butter in a heavy saucepan over moderate
heat, stirring, until crisp on edges, about 5 minutes. Add onion and garlic and cook,
stirring, until onion is softened. Adds chestnuts and water and simmer, stirring, until
liquid is reduced by half. Discard the garlic. Transfer the mixture to a bowl and mash
to a coarse paste with a fork. Peel half of the apple and cut enough of the peeled half
into 1/4-inch dice to measure 3 tablespoons. Reserve remaining unpeeled apple. Stir
diced, peeled apple into the chestnut mixture 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 tablespoon 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 enough of the unpeeled apple into 1/4-inch
dice to measure 3 tablespoons and toss with lemon juice. Heat the remaining 4 tablespoons

of 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.