Chestnut Ravioli with Sage Browned Butter

Ingredients

• 1 2 3/4-inch round cookie cutter
• 1 tablespoon fresh flat-leaf parsley
• 1 tablespoon fresh lemon juice
• 1 cup roasted, shelled, and skinned chestnuts
• 2 ounces sliced pancetta or bacon
• 7 tablespoons unsalted butter
• 1 large garlic clove
• + 6 more ingredients
• • 2 tablespoons finely grated parmesan
  • 48 won ton wrappers
  • 1 tablespoon fresh sage
  • 1 Granny Smith apple
  • ¼ cup water
  • ¼ cup onion

Coarsely chop chestnuts. Cook pancetta in 3 tablespoons butter in a large heavy saucepan over moderate heat, stirring, until crisp on edges, about 5 minutes. Add onion and garlic and cook, stirring, until onion is softened. Add chestnuts and water and simmer, stirring, until liquid is reduced by ...

View full recipe at Epicurious