Chestnut ravioli in a brown butter thyme sauce

Votes: 3

How to Make - Chestnut Ravioli with Brown Thyme Butter Sauce

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1612, total fat 54 G., saturated fats 31 G., proteins 66 G., carbohydrates 211 G., fiber 7 G., cholesterol 249 mg, sodium 2920 mg, sugar 1 G.

If you've tried the popular pumpkin ravioli, you'll surely love this version with chestnuts, which, combined with Parmesan, create the same amazingly rich and deep flavor, but without the characteristic pumpkin sweetness. Canned chestnuts are whipped with ricotta, creating a smooth and creamy consistency just like pumpkin. To save time on dough, buy pre-made wonton or dumpling dough. Chestnut ravioli are served in a fragrant sauce of toasted butter with a drizzle of balsamic vinegar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup canned chestnuts (about 150 g) + a little extra for serving
60 g finely grated Parmesan (about 2 cups)
0.5 cup ricotta
2 large eggs
40 wonton dough rounds
Premium flour for working with dough
110 g unsalted butter
4 cloves garlic, lightly crushed
2 large fresh sprigs of thyme
Balsamic vinegar to drizzle, optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ravioli, chestnuts, brown butter, garlic, thyme, wonton dough, dumplings, Parmesan cheese, ricotta cheese

Cooking the dish according to the recipe:

Combine the chestnuts with 1/2 cup water in a small heatproof bowl. Microwave until the water is hot and the chestnuts are softened, about 3 minutes.
Drain the water into a separate bowl and place the chestnuts in a food processor. Process with 1 tablespoon of the soaking water until finely ground. Add 1.5 cups of Parmesan cheese, ricotta, and a generous pinch of salt and black pepper. Blend until completely smooth. Taste and adjust the seasoning, if necessary. Add 1 egg and blend until smooth. Transfer the filling to a bowl and set aside.

Bring a large pot of water to a boil and add salt (it should taste like sea water).
While the water is boiling, form the ravioli. Beat the remaining egg in a small bowl with 0.5 teaspoon of water. Place 5 pieces of wonton dough on a lightly floured work surface. Brush the dough with the beaten egg. Place 1 tablespoon of chestnut filling in the center of each piece of dough. Top each filled wonton with a circle of dough.
Using your fingers, gently press the two circles of dough together. Using a 6-cm cookie cutter, cut out the filling and dough to form ravioli. Transfer the ravioli to a parchment-lined baking sheet and cover with a slightly damp paper towel. Assemble 15 more raviolis using the remaining dough and filling.
Once all the ravioli are assembled, prepare the brown butter sauce..

Place the butter, garlic, and thyme in a large, herb-lined skillet. Heat over medium heat until the butter begins to bubble and foam, about 5 minutes, stirring occasionally. Continue heating, stirring constantly, until the foam subsides and brown spots begin to appear, 1-2 minutes. Turn off the heat and cover to keep the butter warm while you cook the ravioli.
Add the ravioli one at a time to the boiling water (do not cook them all at once), stirring after each addition. Cook until they float to the surface, about 2 minutes. Using a slotted spoon, transfer the cooked ravioli to the brown butter; it's okay if some water gets into the sauce. Toss the ravioli with the sauce. Cook the remaining ravioli.
Before serving, remove the thyme sprigs and garlic from the sauce; save the thyme. Divide the ravioli in the sauce among 4 plates. Sprinkle with the remaining cheese and crisp thyme leaves. Drizzle with a little balsamic vinegar, if desired. Peel the chestnuts and sprinkle them over each serving of ravioli.