Chestnut Ravioli with Browned Butter and Thyme
- 1 cup canned chestnuts (about 5 ounces), plus a few for garnish
- 2 ounces Parmesan, finely grated (about 2 cups)
- 1/2 cup ricotta
- Kosher salt and freshly ground black pepper
- 2 large eggs
- 40 wonton wrappers
- All-purpose flour, for dusting
- 1 stick unsalted butter
- 4 cloves garlic, lightly smashed
- 2 large fresh thyme sprigs
- Balsamic vinegar, for drizzling, optional
- Place the chestnuts and 1/2 cup water in a small heatproof bowl.
- Microwave until the water is hot and the chestnuts have softened, about 3 minutes.
- Drain the chestnuts (reserving the liquid) and place in the bowl of a food processor.
- Blend with 1 tablespoon of the reserved liquid until finely ground.
- Add the 1 1/2 cups of the Parmesan, the ricotta and a large pinch of salt and pepper.
- Blend until completely smooth.
- Taste for seasoning and adjust with additional salt and pepper if needed.
- Add 1 egg and blend until well combined.
- Transfer to a mixing bowl and reserve.
- Bring a large stockpot of salted water to a boil (it should taste like sea water).
- While the water is coming to a boil, form the raviolis.
- Whisk the remaining egg in a small bowl with 1/2 teaspoon water.
- Place 5 wonton skins on a lightly floured work surface.
- Brush the wonton skins with the egg wash. Place a leveled tablespoon of the chestnut filling in the center of each wonton skin.
- Place 5 more wonton skins directly on top.
- Use your fingers to gently press the skins together.
- Use a 2 1/2-inch round cookie or biscuit cutter lightly dipped in flour to cut around the filling.
- Transfer the filled raviolis to a baking sheet lined with parchment paper and cover with a slightly damp paper towel.
- Make 15 additional raviolis with the remaining wonton skins and filling.
- Once all of the raviolis are made, make the brown butter sauce.
- Place the butter, garlic and thyme in a large, straight-sided saute pan.
- Heat over medium heat until the butter starts to bubble and foam, about 5 minutes, stirring occasionally.
- Continue cooking until the foam subsides and brown specks start to appear, 1 to 2 minutes, stirring constantly.
- Turn off the heat and cover with a lid to keep warm while you cook the raviolis.
- In batches, add the raviolis one at a time to the boiling water, stirring after every addition.
- Cook until the raviolis float to the top, about 2 minutes.
- Use a slotted spoon to remove from the water and add to the browned butter; it is okay if some pasta water gets in the sauce.
- Toss the raviolis in the sauce.
- Continue with the remaining raviolis.
- To serve, remove the thyme sprigs and garlic from the sauce, reserving the thyme.
- Divide the raviolis and sauce among 4 plates.
- Sprinkle with the remaining cheese and crispy thyme leaves.
- If desired, lightly drizzle with balsamic vinegar.
- Use a peeler to thinly shave whole chestnuts over the entire dish.
chestnuts, parmesan, ricotta, kosher salt, eggs, wonton wrappers, flour, butter, garlic, thyme, vinegar
Taken from www.foodnetwork.com/recipes/food-network-kitchens/chestnut-ravioli-with-browned-butter-and-thyme.html (may not work)