Apple chestnut ravioli in brown butter sauce
Serving size 4
Around this time of year, apples flood grocery stores pleasing the eye, the nose and the taste buds. While there is nothing wrong with eating an apple raw or baking a few into a pie, they are also good in more savory dishes -- like these ravioli. Paired with chestnuts and a brown butter sauce, you might just forget about apple pie... at least until dessert.
- 3 sticks butter
- 2 apples, peeled and diced
- 1 tablespoon garlic powder
- 10 chestnuts, peeled and smashed
- 20 wonton wraps
- 1 egg
- Set 2 sticks of butter aside so they can come to room temperature.
- In a skillet, melt the other stick of butter, then add the apples and garlic. Sauté the apples until they are soft, about 10 minutes.
- When the apples are soft, add the chestnuts and cook for two minutes. Set the filling aside to cool.
- Lay out all 20 wonton wraps, then mix the egg with one tablespoon of water, to make an egg wash. Brush adjoining sides of the wrap with egg wash.
- Put a teaspoon of filling in the middle of the wrap and then fold it to make a triangle. Repeat for all the wraps.
- Boil the ravioli for four minutes in well salted water.
- As the ravioli are boiling, melt the first two sticks of butter. Once melted, keep cooking the butter until it starts to take on a brown color (hence the term brown butter) and the sauce starts to smell nutty.
- Toss the ravioli in the brown butter sauce and serve.