Chestnut Ravioli with Sage Browned Butter

Chestnut Ravioli with Sage Browned Butter
Photo by www.epicurious.com

Ingredients

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

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

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