7 tablespoons unsalted butter

2 ounces sliced pancetta or 2 bacon slices, finely chopped

¼ cup finely chopped onion

1 large garlic clove, smashed

7 ounces bottled whole cooked chestnuts, coarsely chopped

¼ cup water

1 Granny Smith apple

2 tablespoons finely grated Parmigiano Reggiano

1 tablespoon finely chopped fresh flat leaf parsley

salt and freshly ground black pepper

1 tablespoon fresh lemon juice

48 wonton wrappers

1 tablespoon finely chopped fresh sage

1. Melt 3 tablespoons butter in a large heavy saucepan over moderate heat. Add pancetta and cook, stirring, until crisp on edges, about 5 minutes. Add onion and garlic and cook, stirring, until onion is softened, about 3 minutes. Add chestnuts and water and simmer, stirring, until liquid is reduced by half, about 2 minutes.

2. Transfer mixture to a bowl and discard garlic. With a fork, mash chestnuts to a coarse paste. Peel half of apple and cut enough of peeled half into ¼ inch dice to measure 3 tablespoons. (Reserve remaining unpeeled apple.) Stir peeled apple into chestnut mixture, along with Parmesan, parsley and salt and pepper to taste.

3. Cut enough of unpeeled apple into ¼ inch dice to measure 3 tablespoons. Toss with lemon juice in a small bowl and set aside.

4. Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap) and mound a scant tablespoon filling in center. Lightly brush edges of wrapper with water and top with a second wrapper, pressing down around filling to force air out. Cut ravioli into a round with a 2-¾ inch cookie cutter and seal edges well, pressing them together with your fingertips. Transfer ravioli to a dry kitchen towel and make more in the same manner.

5. Heat remaining 4 tablespoons butter in cleaned saucepan over moderate heat until foam subsides and butter begins to turn brown. Add sage and cook, stirring, until sage is crisp and butter is golden brown, 1 to 2 minutes. Remove from heat and season with salt and pepper. Set pan aside.

6. Add ravioli to a 6-quart pot of boiling salted water (1 tablespoon salt for every 4 quarts water) and cook at a slow boil, occasionally stirring gently, until tender, 3 to 5 minutes. With a slotted spoon, carefully transfer the ravioli to a colander to drain, then slide ravioli into pan of sage butter and heat over moderate heat, stirring gently, for 1 minute.

7. Divide ravioli among eight plates and sprinkle with diced apple and pepper to taste.


from The Gourmet Cookbook

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