Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Total:
50 min
Active:
35 min
Yield:
8 first-course servings
Level:
None

Ingredients

Directions

Coarsely chop the chestnuts. Cook the pancetta in 3 tablespoons butter in a large heavy saucepan over moderate heat, stirring, until crisp on the edges, about 5 minutes. Add the onion and garlic, and cook, stirring, until onion is softened. Add the chestnuts and water, and simmer, stirring, until liquid is reduced by 1/2. Discard the garlic clove. Transfer mixture to a bowl and mash to a coarse paste with a fork. Peel 1/2 of the apple and cut enough into 1/4-inch dice to measure 3 tablespoons. Reserve remaining (unpeeled) apple. Stir diced peeled apple into chestnut mixture with Parmesan, parsley, and salt and pepper, to taste. Put 1 won ton wrapper on a work surface, keeping remaining wrappers in plastic wrap, and mound 1 scant tablespoon of filling in center. Lightly brush edges of wrapper with water and top with a second wrapper, pressing down around filling to force out air. Trim excess dough with cutter and seal edges well, pressing them together with your fingertips. Transfer ravioli to a dry kitchen towel, make more in same manner. Cut remaining unpeeled apple into 1/4-inch dice. Toss 3 tablespoons of diced apple with lemon juice. Heat remaining 4 tablespoons 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 for 1 minute. Sprinkle ravioli with remaining diced apple and season with pepper.

IDEAS YOU'LL LOVE

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Chicken Marsala Ravioli Filling

Recipe courtesy of Tyler Florence

Cheesy Ravioli Lasagna

Recipe courtesy of Food Network Kitchen

Charlie Gitto's Toasted Ravioli

Recipe courtesy of The Hill

Simple Roast Chicken with Chestnut Breading

Recipe courtesy of Nancy Fuller

Chestnut Ravioli with Sage Browned Butter

Chestnut Ravioli with Sage Browned Butter

Recipe courtesy of Gourmet Magazine

Chestnut Ravioli with Browned Butter and Thyme

Recipe courtesy of Food Network Kitchen

Cream of Mushroom Soup with Roasted Kuri Squash Puree, Chestnut Mushroom Ravioli and Maitaki Mushroom Fritters

Recipe courtesy of Lynn Crawford

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking