The very first time that I tasted chestnut ravioli, well that was a few years ago in Florence. I truly love that sweet and earthy flavor and then that creamy texture! And I just had to try that at home as well.
So here is my very own version with a classic sage butter sauce!
No, this recipe is not a sweet chestnut ravioli dessert. That exists though, with chocolate.
However my version is a savory one.
You might ask yourself.
How in the world do you come up with the idea of making chestnut ravioli from scratch?
Florence, Italy
Well I picked up this idea a couple of years ago in the lovely city of Florence, Italy.
And I was totally blow away by it. I loved just everything about that pasta dish: the fresh ravioli swimming in a simple sage and nutty brown butter sauce…
What an excellent meal that was!
Yes, the very first time I tasted chestnut ravioli was in Florence.
Fresh Chestnuts
I have to admit thought that I was not very fond of chestnuts before.
I have never been really. But that changed after that meal right there. I truly fell in love with that sweet and savory flavor. Also that creamy texture was a game changer for me.
So I went back home a couple of days later.
And I was sure that I would replicate this dish straight away. However I had never cooked with chestnuts before so it was quite an experiment for me. But it worked out just fine! And I’m so glad that I found a recipe with chestnuts that I really like.
Chestnut Ravioli Recipe in Sage Butter Sauce
So here is my take on it. I kept the creamy chestnut filling pretty simple.
You can replace the cooked chestnuts by chestnut puree of course. But just make sure that the filling is firm enough in the end and not runny. A moist ravioli filling will keep the pasta moist and it will more likely split open when they ravioli are cooling.
Here is a great trick to keep those fresh sage leaves bright green: blanch them for just a couple of seconds in the same hot water you cook the ravioli in.
Do you love making fresh ravioli at home?
Fresh Pasta
Then you should also check out another autumn ravioli recipe: my pumpkin ravioli!
That is yet another great fresh pasta experiment for you to try out.
Are you looking for more sweeter chestnut recipes?
Then you also want to take a look at my chestnut chocolate spread! Or how about my chestnut buckwheat cupcakes for a change?
Enjoy!
Chestnut Ravioli Recipe in Sage Butter Sauce
First time I had chestnut ravioli was in Florence. I truly love that sweet flavor and creamy texture! Here's my recipe with sage butter sauce...
- 10,5 oz fresh pasta dough (300 g)
- 7 oz cooked chestnuts (200 g), chopped
- ½ cup cream (120 ml)
- 20 small fresh sage leaves
- 1 large garlic clove chopped
- 1 small red onion chopped
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- pepper
- salt
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Pour the olive oil in a saucepan and place it over medium heat until hot. Then add the onion and garlic.
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Cook for 3 minutes. Then also add the chopped chestnuts. Season with a pinch of pepper and salt.
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Stir and cook for another 5 minutes. Then pour in the cream.
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Stir and cook for 3 more minutes until the cream is almost absorbed. The filling should be sticky and firm, not runny. Take the pan off the heat and let it cool. Then transfer it to a blender.
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Blend well until you get a creamy puree. Put it aside until later. Sprinkle your pasta machine with flour. Roll the dough until it's thin enough. I went as far as stand 7 for the chestnut ravioli.
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Dust occasionally with flour to avoid sticking. Cut the pasta into the shape you want and then top with half a teaspoon of chestnut filling.
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Lightly brush the sides with a little water (or eggwash) and cover with another pasta sheet or fold the single pasta circle like I did.
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Press well to secure the edges. Repeat this until you run out of filling or dough. Put the finished ravioli on a floured baking tray. Melt the unsalted butter in a non-stick pan over medium-low heat and add the sage. Warm the butter until it's fragrant. Cook the chestnut ravioli in salted boiling water for about 3 minutes until they rise to the surface. Transfer them onto plates. Drizzle with the sage butter. Finish with a sprinkle of freshly ground pepper and serve.